Pumpkin Fluff Pie

Ingredients

• 6 oz canned pumpkin
• 12 oz evaporated skim milk
• 2 egg yolks, beaten
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp nutmeg
• 8 packets Equal (to taste)
• 1 envelope unflavored gelatin
• 1/4 C cold water
• 3 egg whites, room temperature
• 1/4 tsp cream of tartar
• 1 tsp vanillaBaked 8"" pie shell

Directions

Combine pumpkin, milk, and egg yolks in large sauce pan. Beat well. Stir in spices, cover, and cook over medium heat until thoroughly heated, stirring occasionally. Remove from heat, set aside, and stir in Equal. Combine gelatin and cold water in small sauce pan. Let stand 1 minute, then cook over low heat 5 minutes or until gelatin completely dissolves. Stir into pumpkin mixture. Cool. Combine egg whites and cream of tartar in medium bowl; beat until soft peaks form. Fold into pumpkin mixture. Spoon into pie shell. Chill.

Submitted 6/13/05.
Source: My Aunt Louise
Submitted By: Pam Allen
timpam@sprynet.com
Pumpkin Fluff Pie