Pumpkin Pie Supreme

• 2 eggs, separated
• 1/2 c. firmly packed dark brown sugar
• 1 1/4 c. cooked, mashed pumpkin
• 3/4 c. evaporated milk
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1/2 c. sugar
• 1/2 tsp. vanilla extract
• 1 baked (9-inch) pastry shell
• 1 c. whipping cream
• 2 Tbsp. powdered sugar

1. Beat egg yolks until thick and lemon colored.
2. Gradually add brown sugar, beating until thick.
3. Add pumpkin, milk, salt, cinnamon, nutmeg and ginger, stirring well.
4. Pour pumpkin mixture into top of a double boiler and bring water to a boil.
5. Cook over water until mixture is thickened.
6. Soften gelatin in cold water, add to pumpkin mixture, stirring well.
7. Set mixture aside to cool. Beat egg whites (at room temperature) until foamy.
8. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Pour filling into pastry shell.
10. Chill.
11. Beat whipping cream until foamy, gradually add powdered sugar, beating until soft peaks form.
12. Spread whipping cream over filling.
13. Garnish with additional cinnamon, if desired.
14. Yields one 9-inch pie.

eggs, brown sugar, pumpkin, milk, salt, ground cinnamon, ground nutmeg, ground ginger, unflavored gelatin, cold water, sugar, vanilla extract, pastry shell, whipping cream, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895970 (may not work)