-
one 9-inch pie crust (see
Never Fail Pie Crust)
-
1
1/2 packages unflavored gelatin
-
1/3
cup water
-
1
cup brown sugar
-
2
cups or 1 pound canned pumpkin
-
1/4
t. salt
-
2
t. pumpkin pie spice
-
1
cup evaporated milk
-
4
eggs separated, at room temperature
-
one
pinch salt
-
¼
cup sugar
-
1/2
t. vanilla
-
sweetened
sour cream
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