Pumpkin-Gingercream Pie
Ingredients
- 3 egg yolks, lightly beaten
- 1 (5 oz.) can evaporated milk ⓘ
- 1 1/2 c. canned pumpkin
- 2/3 c. firmly packed brown sugar ⓘ
- 1 tsp. ground cinnamon ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1 envelope unflavored gelatin ⓘ
- 1/2 c. cold water ⓘ
- 1/2 tsp. lemon extract ⓘ
- 3/4 c. whipping cream ⓘ
- 1/4 c. sugar ⓘ
- 1 baked 9-inch pastry shell ⓘ
- Gingercream Topping ⓘ
Instructions
- Combine first 8 ingredients in a heavy saucepan.
- Cook over medium heat, stirring constantly, 5 minutes; remove from heat. Sprinkle gelatin over cold water in a small bowl; let stand one minute.
- Add gelatin mixture to egg yolk mixture, stirring until gelatin dissolves.
- Stir in lemon extract and set aside to cool.
Nutrition & Diet Analysis (per serving)
755
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).