2/3 cup sugar
1 package unflavored gelatin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 slightly beaten egg yolks
3/4 cup of milk
1 cup canned pumpkin
3 egg whites
1/3 cup sugar
9" GF pie crust, thawed (I used the GF version from Whole Foods)
1/2 cup whipping cream
1/2 cup flaked coconut (optional)
Put pie crust into 350 degree oven for 10-20 minutes to get a nice golden brown. Remove and let sit at room temperature. This can be done in advance.
Separate the eggs and set aside. In a large pan, combine 2/3 cup sugar, gelatin, cinnamon and nutmeg. In a smaller bowl, combine egg yolks and milk, and add to the sugar mixture in the larger pan. Cook over medium heat stirring constantly until mixture thickens slightly. Stir in pumpkin. Chill until mixture mounds slightly when separated, stirring often.
Beat egg whites until soft peaks form and then gradually add in 1/3 cup sugar. Fold pumpkin mix into egg whites. Spoon into pie crust.
Chill until firm. Just before serving, top with whipped cream.
I hope you enjoyed this week long tribute to Thanksgiving - GF style. Here is another pic of the meal we had last year - a two plate portion for each of us!!