Preheat oven to
350°. Place the graham cracker crumbs, sugar and CINNAMON into a bowl,
drizzle with melted butter. Mix by hand until blended. Press into an ungreased
9 regular or deep dish pie plate (we prefer glass), using your fingers
to gently guide the crust up the sides of the pan. Bake for 20-30 minutes
in preheated oven until crust is golden brown. Remove crust from oven,
let cool before filling.
While pie shell is baking, prepare the filling. Separate eggs into yolks
and whites. Set egg whites aside. Place egg yolks in a small, heavy saucepan
or a double boiler, beat lightly. Add 1/2 cup sugar, pumpkin, milk, salt,
PUMPKIN PIE SPICE and VANILLA. Cook over low heat for 15 minutes, stirring
constantly. The filling should be hot enough to thicken, but it shouldnt
be bubbling. Remove saucepan from heat. Pour water into a mixing bowl,
sprinkle gelatin powder over water. Dont do this more than a minute
before adding the pumpkin mix, or the gelatin will set and wont
blend well with the pumpkin. Add hot pumpkin mixture, mix thoroughly.
Cool. While filling is cooling, whip the egg whites until frothy, then
gradually add 1/2 cup sugar. Use the highest speed on the mixer and beat
until the mixture is glossy and stiff (3-5 minutes). Combine the cooled
pumpkin mix with the egg whites by very gently folding together with a
flexible spatula until creamy and blended. When blended thoroughly, the
filling will be a creamy, light orange (see photo). Pour into the baked
pie shell, smoothing the top with a spatula or butter knife. Chill in
the refrigerator at least two hours before serving. The pie will be fine
made a day ahead of time. Serve with a generous dollop of whipped cream.
Prep./cooking time: about 1 hour from start to finish
Tip: Whipping Cream
Its easy to make homemade whipped cream, and it tastes great with
VANILLA SUGAR. Chill the bowl, beaters and whipping cream before beating.
One cup of whipping cream is enough for a good-sized dollop on each piece
of pie. Mix the chilled cream with 1-2 tsp. VANILLA SUGAR. Whip on the
highest setting of your mixerdont worry, it can take 3-5 minutes
for perfect whipped cream, and its worth it.