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Pumpkin souffle pie

Like everyone else we are back to restricting our diets now that the holidays are over. If I am only having dessert once a week, it had better be good! Happy baking!!

I understand people want to loose weight starting off the new year. You can eat dessert, just not everyday.  This is a great pie that doen't take much time and tastes wonderful! Light and fluffy,but also rich and satisifing.

Pumpkin Soufflé Pie

 

2/3 cup light brown sugar                            1 envelope plain gelatin

1 tsp cinnamon                                           ¼ cup cold water

½ tsp allspice                                             1 ¼ cups pumpkin puree

¼ tsp cloves

½ tsp salt                                                   1 10 inch baked pie crust, cooled

2/3 cup evaporated milk

3 eggs, separated

 

1.)    Bake your pie shell.  I introduced my family to my pie beads—little beads on a strand that hold down the pie dough while it bakes.  If using beads, remove them once they are cooled!

2.)    In a small bowl, combine the sugar, spices, and salt.  Soak the gelatin in the cold water and let stand while you do everything else.

3.)    In a small saucepan, combine the egg yolks and evaporated milk; cook over low heat until just before boiling.  You want little bubbles around the outside of the saucepan.  Stir in the sugar mixture and pumpkin to the milk mixture.  Remove the saucepan from the heat and stir in the gelatin.

4.)    Meanwhile, with a whisk attachment on your mixer; beat the egg whites until you get stiff peaks.  Fold in the pumpkin mixture into the eggs whites.  Once all folded together pour the filling into the cooled pie crust. 

5.)    Let the pie sit for at least 2 hours before cutting!  If you rush it, the pieces won’t stand up.  Enjoy within 3 days or so.

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