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Stir the unflavored gelatin into water to soften while you prep the rest of the filling.
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Combine the egg yolks, pumpkin, sugar, milk, and spices in a small saucepan over medium heat.
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When the mixture has thickened, add the gelatin mixture and set the pumpkin filling aside to cool.
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Beat the egg whites with sugar until stiff and glossy. This will take about 7 minutes.
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Gently stir the egg whites into the pumpkin mixture, stirring as little as possible to keep everything fluffy.
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Scoop the filling into the pie crust, and chill the pie for at least 4 hours; preferably overnight.
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