Serves: 6 - 8
2 eggs, separated at room temperature
1/2 cup firmly packed dark brown sugar
1 1/4 cup pumpkin puree (NOT pumpkin pie filling)
3/4 cup evaporated milk
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/2 tsp vanilla extract
1 Graham crumb pie shell
1 cup whipping cream
2 Tbsp powdered sugar
Additional ground cinnamon
EQUIPMENT THAT MAKES THIS EASIER: double boiler (or glass bowl over a saucepan of simmering water), a stand mixer
Beat egg yolks until thick and lemon coloured. Gradually add brown sugar, beating until thick. Add pumpkin, milk, salt, 1/2 tsp cinnamon, nutmeg, and ginger, stirring well.
Pour mixture into top of double boiler; bring water to a boil. Cook over water until mixture is thickened. Soften gelatin in cold water; add to pumpkin, stirring well. Set aside to cool.
Beat egg whites (room temp) until foamy. Gradually add the 1/2 c. sugar, 1 Tbsp at a time, beating until stiff peaks form. Beat in vanilla. Fold egg whites into pumpkin mixture.
Pour filling into pastry shell. Chill.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over filling. Garnish with cinnamon, if desired.