one 9-inch pie
water to a small bowl. Sprinkle
gelatin over the water. Set
Using a mixer, beat (medium speed)
together brown sugar, pumpkin, salt, spice, milk and egg yolks.
Simmer 15 minutes, slightly covered, stirring occasionally.
Remove from heat and stir in gelatin until dissolved.
Let cool to lukewarm.
Using a mixer, beat (highest speed)
together egg whites, salt, ¼ cup sugar and vanilla until whites form
medium-firm peaks. Fold into
the pumpkin mixture. Pour
into crust. Refrigerate at
least four hours. Before
serving, top with sweetened sour cream.
by Diana & Dick Gough