Food Ventures
2 cups vanilla wafer crumbs
6 tablespoons butter, melted and cooled
¼ cup sugar
4 teaspoons unflavored gelatin
¼ cup Drambuie
1 & ½ cup canned pumpkin puree
½ cup heavy cream
½ cup sugar
3 egg yolks, lightly beaten
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
4 egg whites
Pinch of cream of tartar
Pinch of salt
1/3 cup sugar
In a bowl combine vanilla wafer crumbs, butter and ¼ cup sugar. Pat mixture onto bottom and sides of a buttered 10 inch tart dish. Bake shell at 400 degrees for 10 minutes and let cool. In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water until gelatin is dissolved. In a heavy saucepan combine pumpkin, heavy cream, ½ cup sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.
In a large bowl, beat egg white with a pinch each of cream of tartar and salt until they hold soft peaks. Beat in 1/3 cup sugar, 2 tablespoons at a time, beating meringue until it holds stiff peaks.
Fold meringue into the pumpkin mixture. Pour filling into the shell and chill pie, covered, for at least 6 hours. Decorate with whipped cream rosettes.
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Fayetteville, North Carolina – History, Heroes, and a Hometown Feeling
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