Thursday, November 26, 2009

We Are Going To The Childrens House For Thanksgiving

With a pecan/apple pie.

And a pumpkin.


3/4 cup brown sugar
1 envelope unflavored gelatin
1 teaspoon cinnamon
1//2 teaspoon nutmeg
1/2 teaspoon salt
1/4 ginger
Use of cinnamon, nutmeg, and ginger are optional
3 egg yolks
3/4 cup milk
1 1/4 cup cooked pumpkin
1/3 cup rum
3 eggs whites
1/3 cup sugar

1/2 pint whipped cream

1 baked pie crust

In a saucepan mix together brown sugar, unflavored gelatin, cinnamon, nutmeg, and ginger.

In a bowl beat 3 egg yolks with 3/4 cup milk and stir it into the sugar mixture. Bring the mixture to boil and simmer for 1 minute, stirring constantly.

Remove the pan from the heat and stir in pumpkin and rum until the mixture is well blended. Chill the mixture until it begins to thicken slightly.

Beat 3 egg whites beaten with 1/3 cup sugar until they hold definite points. Fold into chilled mixture. Spoon the pumpkin mixture into the baked pie shell and chill until firm.

Whip cream with sugar and vanilla to taste. Spread mixture over pie and pipe rosettes over to decorate. Serve chilled.