Ingredients
Crust:
This pie will have no top crust.
1 1/3 cups sifted flour
1/2 tsp salt
1/2 cup Crisco
3 tablespoons water
Filling:
1/2 cup sugar
1 envelope unflavored gelatin
1/2 tablespoon salt
2 egg whites (lightly beaten to soft peaks with 1/4 cup sugar)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground ginger
2 egg yolks - lightly beaten with 1/4 cup granulated sugar
3/4 cups whole milk
1/2 cup whipped cream
1 cup canned or mashed cooked pumpkin
Preparation
Crust: Sift together the flour and salt Cut in the Crisco to fairly course mix. Sprinkle with water (1 tablespoon at a time) and toss lightly with a fork. When all the water has been absorbed, work dough into a ball, wrap in plastic and refrigerate for 1/2 hr. Roll dough to fit a 9" pie plate, dock (perforate) the bottom with a fork and bake at 425 degrees for 10-15 min until golden brown.
Filling: Combine the gelatin, sugar, salt and spices in a saucepan. Stir in milk, egg yokes and pumpkin. Cook over medium heat stirring constantly until gelatin dissolves and boils. Remove from heat and chill until partially set (approx 20-30 min). Fold in the beaten egg whites and whipped cream. Put the filling into the crust shell and refrigerate until fully set.
Serve each slice with a spoon full of whipped cream on top.
