1 9” pie shell. Bake and let cool before adding the filling.
1 envelope of unflavored gelatin
¾ c of sugar (divided into two equal parts)
1 tsp cinnamon
½ tsp of salt
½ tsp nutmeg
½ tsp of ginger
1/8 tsp of ground cloves
2/3 cup of evaporated milk
3 eggs separated
1 ¼ c of canned pumpkin (Libby’s brand)
Mix gelatin, half of the sugar and the spices thoroughly in a saucepan (Ms Massey says that by blending the dry ingredients thoroughly before adding the liquids they mix better).
Add milk and egg yokes to the dry ingredients thoroughly before putting on the stove. Cook on low heat, stirring constantly until the mixture thickens. Remove from the heat and add the pumpkin, then blend together by hand. Place the mixture in the refrigerator for about one hour.
Before removing the pumpkin mixture from the refrigerator, beat the egg whites until stiff but not dry. While beating the eggs whites, slowly add the remaining sugar ensuring not to add all at one time. Beat until it’s very stiff (when you lift your mixer the egg whites will have peaks that stand)
Now fold the pumpkin and egg white mixtures by hand (you do not want to lose the fluff). Once folded together, add to the pie shell. Refrigerator overnight. Before serving you can top with cool whip or whipped cream.