Epsilonia meat pie (aka fluffy pumpkin pie)

1 servings

Ingredients

Quantity Ingredient
1 cup Canned Pumpkin
¼ cup Cold water
1 cup Sugar
½ teaspoon Salt
¼ teaspoon Nutmeg
2 tablespoons Melted Butter
1 tablespoon Knox Gellatin
3 Eggs (seperated)
1 cup Milk
½ teaspoon Ginger
1 teaspoon Cinnamon
1 Graham Cracker Crumb Pie
Crust (homemade is best!)

Directions

1) Heat the PUMPKIN in a large saucepan until it is quite hot, stirring occasionally.

2) Combine the NUTMEG, SALT, GINGER, CINNAMON, MILK, BUTTER, ½ Cup of SUGAR, and the EGG YOLKS (slightly beaten) in a bowl.

3) Add the mixture to the hot PUMPKIN in the saucepan. Cook this until it gets somewhat thick, but don't let it burn or stick to the bottom.

4) While you are cooking the PUMPKIN/SPICE mixture, add the GELATIN to the COLD WATER and let it sit for 5 minutes. When the Pumpkin mixture becomes thick add the GELATIN. Cook further until the GELATIN is dissolved.

5) Cool the PUMPKIN/SPICE/GELATIN mixture until it begins to congeal slightly.

6) Beat the EGG WHITE until they begin to stiffen. (a few minutes in the freezer will aid in this). Add the remaining ½ Cup of SUGAR gradually. Beat until the EGG WHITES/SUGAR will hold its shape.

7) Fold the EGG WHITE mixture into the cooled PUMPKIN mixture.

8) Pour this completed PUMPKIN mixture into the GRAHAM CRACKER PIE CRUST and place in refrigerator overnight. Sprinkle the remaining GRAHAM CRACKER CRUMBS on top of the pie, it makes it look nice.

*****IMPORTANT*****

This pie does need to be cold and overnight refrigeration is best.

Keep cold till ready to serve.

REPRINTED BY PERMISSION. ORIGINALLY PUBLISHED IN "Recipes Through Time and Space 2: The Wrath of Food" cookbook. USS Scorpion Star Trek Fan Club. Produced by Chris Cancilla (me). (copying permission is granted to anyone).

Submitted By CHRIS CANCILLA On 10-01-94

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