This recipe is from a very old (telephone numbers began with letters) newspaper clipping from the newspaper in the Southern Indiana town where I grew up. The lady who published the recipe got it from a friend of hers in Wisconsin. This is a different twist on the traditional pumpkin pie. Why not have this on your dessert table when you want to try something different?
1 9-inch baked pie shell
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp mace
3 eggs, separated
1 envelope unflavored gelatin
1 cup canned pumpkin
2/3 cup sugar, divided
1/2 cup chopped pecans
1 cup strong, cold coffee, divided
1/2 cup whipping cream
Beat egg yolks until thick and lemon colored. Beat in 1/3 cup of the sugar, pumpkin, 3/4 cup of the cold coffee, salt, ginger, cinnamon, and mace. Place in the top of a double-boiler and heat over hot water, stirring almost constantly, until very hot but not boiling. Soften the unflavored gelatin in the remaining 1/4 cup of the cold coffee; add to the hot pumpkin mixture. Stir mixture until the gelatin is completely dissolved. Chill mixture until slightly thickened.
Beat the egg whites until they form soft (tops fold over when beaters are removed) peaks. Beat the remaining sugar into the egg whites. Fold into the pumpkin mixture and spoon into the prepared pie shell. Scatter the chopped pecans around the edges of the filling. Chill until set.
Just before serving, whip the whipping cream. Place the cream atop the pie just inside the ring of pecans.
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp mace
3 eggs, separated
1 envelope unflavored gelatin
1 cup canned pumpkin
2/3 cup sugar, divided
1/2 cup chopped pecans
1 cup strong, cold coffee, divided
1/2 cup whipping cream
Beat egg yolks until thick and lemon colored. Beat in 1/3 cup of the sugar, pumpkin, 3/4 cup of the cold coffee, salt, ginger, cinnamon, and mace. Place in the top of a double-boiler and heat over hot water, stirring almost constantly, until very hot but not boiling. Soften the unflavored gelatin in the remaining 1/4 cup of the cold coffee; add to the hot pumpkin mixture. Stir mixture until the gelatin is completely dissolved. Chill mixture until slightly thickened.
Beat the egg whites until they form soft (tops fold over when beaters are removed) peaks. Beat the remaining sugar into the egg whites. Fold into the pumpkin mixture and spoon into the prepared pie shell. Scatter the chopped pecans around the edges of the filling. Chill until set.
Just before serving, whip the whipping cream. Place the cream atop the pie just inside the ring of pecans.
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