Two 8″ or 9″ pie shells, baked. Option for graham cracker crust or normal pastry shell.
1 envelope unflavored gelatin
1/4 c cold water
1 c sugar, divided
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 c canned pumpkin
1 c evaporated skim milk
2 tablespoons margarine
4 egg whites
1/4 c crushed pecans (optional)
Soften the gelatin in cold water.
Combine 1/2 c of the sugar, with the cornstarch, salt, ginger, nutmeg, and cinnamon. Add the pumpkin and milk. Mix well. Cook over medium heat in a large flat saucepan until thickened, stirring constantly. Add the gelatin mixture and the margarine, stirring until dissolved. Cook until partially set. Cool. Stir to prevent a hard crust from appearing.
Beat the egg whites until soft peaks form (about 20 minutes), and gradually beat in the remaining 1/2 c sugar. Continue until very stiff, and fold into the cooled pumpkin mixture. Pour into pastry shell. Garnish with crushed pecans.
Serve chilled. Usually makes two 9″ pies.