Double layer pumpkin pie (1992)
Triple layer pumpkin pie – chiffon filling (1972)
This luscious pie goes into the refrigerator instead of the oven.
1-1/2 cups gingersnap crumbs
4 tablespoons butter or margarine, melted
1 envelope (1 tablespoon) unflavored gelatin
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup milk
3 egg yolks
1 cup canned or mashed cooked pumpkin
3 egg whites
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup sifted confectioners’ sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Combine crumbs and melted butter or margarine; press into 9-inch buttered pie plate. Bake in 375 F oven for 8 minutes; cool.
In saucepan, combine gelatin, the 1/2 cup sugar, the salt, the 1/2 teaspoon cinnamon, the allspice, ginger, and nutmeg. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set.
Beat egg whites till soft peaks form. Gradually add the remaining granulated sugar and beat to stiff peaks. Fold into pumpkin mixture; pile half the mixture into cooled crust. Combine whipping cream, the confectioners’ sugar, the vanilla, and remaining cinnamon; refrigerate half the mixture. Whip remaining half and spread over pumpkin mixture. Carefully top with remaining pumpkin; chill till firm.
To serve, whip reserved whipping cream mixture; pass with pie.