Pumpkin Pie

My friend, Kim, is probably the most amazing baker I know.  Now, I can cook - but I can't bake.  You see to bake, you are required to follow the directions to a tee!  Kim even weighs her flour.  However, she was kind enough to share this recipe with me last year and it really is pretty easy and delicious.  She says it is the absolute best pumpkin pie you ever had!


For the pie:


10 inch baked pie shell
3 egg yolks
3 egg whites
1 c. sugar divided
1 1/4 cup of canned pumpkin
1/2 c. milk
1/2 tsp salt
1/4 tsp ginger
1/2 tsp cinnamon
1 TBSP unflavored gelatin
1/4 c. water


Beat 1/2 c sugar and 3 egg whites until stiff and set aside.


Beat 1/2 sugar and egg yolks until thick.  Add pumpkin, milk, salt and spices.  Cook in a double boiler until thick.  Add gelatin to water and stir and then add to mixture after removing from the heat.  Let cook and fold in egg white mixture. Pour in a baked shell and chill thoroughly.


Praline Topping
3 TBSP whipped cream
6 TBSP brown sugar
6 TBSP butter
3/4 c chopped pecans



Measure cream in a sauce pan, add sugar and butter. Heat to a boil and cook one minute.  Remove and stir in pecans.  Cool and then spread onto cool pie.


I hope you enjoy.  Kim is always a fantastic dessert queen!