Frost-on-the-Pumpkin Pie

Serves: 8
Total Calories: 257


1 1/2 cups confectioners' sugar, divided
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup heavy cream, whipped
1 tablespoon unflavored gelatin
1/4 cup cold water
3 eggs, separated
1/3 cup granulated sugar
1 1/4 cups pumpkin
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 (9-inch) baked pie shell


Fold 1 1/4 cups confectioners’ sugar, vanilla extract, and cinnamon into whipped cream; chill.

Soften gelatin in cold water. Mix well beaten egg yolks with granulated sugar, pumpkin, milk, and spices. Cook in a heavy pan, stirring constantly, until thick (about 5 minutes). Add gelatin and stir until dissolved. Chill thoroughly.

Beat remaining 1/4 cup confectioners’ sugar into 3 egg whites; beat until stiff; fold into pumpkin mixture. Turn half of pumpkin mixture into pie shell; cover with half of whipped cream mixture. Repeat layers. Chill for several hours or overnight.

Nutritional Facts:

Serves: 8
Total Calories: 257
Calories from Fat: 118

This Frost-on-the-Pumpkin Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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