Serves: 8
Total Calories: 257
Fold 1 1/4 cups confectioners’ sugar, vanilla extract, and cinnamon into whipped cream; chill.
Soften gelatin in cold water. Mix well beaten egg yolks with granulated sugar, pumpkin, milk, and spices. Cook in a heavy pan, stirring constantly, until thick (about 5 minutes). Add gelatin and stir until dissolved. Chill thoroughly.
Beat remaining 1/4 cup confectioners’ sugar into 3 egg whites; beat until stiff; fold into pumpkin mixture. Turn half of pumpkin mixture into pie shell; cover with half of whipped cream mixture. Repeat layers. Chill for several hours or overnight.
This Frost-on-the-Pumpkin Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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