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    Source of Recipe


    3/4 c. milk
    3 eggs, separated
    3/4 c. brown sugar
    1 envelope unflavored gelatin
    1 t. cinnamon
    1/2 t. nutmeg
    1/4 t. ginger
    1/2 t. salt
    2 c. mashed pumpkin (NOT pumpkin pie stuff)
    whipped cream
    1 10" pie crust shell (baked and cooled) - I use a VERY deep pie pan...for
    a 9" pan or a shallow pan, use two.

    Slightly beat egg yolks. Combine egg yolks with milk. Put brown sugar,
    gelatin and spices into a saucepan. Stir in milk mixture. Cook over
    medium heat stirring constantly until JUST at a boil. Fold in pumpkin.
    Refrigerate until it mounds slightly (about 1/2 hour).

    Whip egg whites. Add sugar to taste. Fold egg whites into pumpkin mixture.
    Pile into pie crust shell(s). Chill until set. Top with sweetened whipped
    cream and candied ginger.




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