Kathy, this one is for you!!!
My dear aunt who I believe is one of the best bakers ever passed along this recipe and it was so heavenly I just had to share it.
Knowing how hectic my life is and all that I juggle, I think she upped the rum content just for my benefit (wink, wink)
1 large or 2 smaller – baked pie crust(s) (bottom only) – cooled
3/4 cup brown sugar
1 envelope of unflavoured gelatin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger
3 eggs separated (yolks in one bowl, white in another)
1 cup whole milk
1 1/4 cups of cooked pumpkin (or canned filling if your not that ambitious)
1/3 cup of rum (might want to take it down a notch to 1/4 unless you like a rummy flavor
1/3 cup of white sugar
Prepare and cook your crust – Let cool
- In a saucepan mix together brown sugar, envelope of gelatin, cinnamon, nutmeg, salt and ginger.
- In a separate bowl beat together the 3 egg yolks with the cup of whole milk
- Add the beaten eggs mixture to the saucepan and stir well
- Bring the mixture to a boil and simmer for 1 minute, stirring constantly
- Remove the saucepan from the heat and stir in cooked pumpkin and rum until well blended
- Chill the mixture until it begins to slightly thicken
- While its thickening beat 3 eggs whites with 1/3 cup if sugar until they form peaks (almost like whipped cream)
- Once the cooked mixture starts to slightly thicken, fold the beaten egg whites into the pumpkin mixture.
- Spoon mixture into pie shell (or alternatively cooked tart shells)
- Chill until firm
- Serve with Whipped Cream
This recipe makes a pie with a mousse consistently filling. It is heavenly!!!
Makes enough for one VERY large pies or 2 smaller pies