2 Baked pie shells
Filling: 1 cn Libby’s pumpkin pie mix
1 cn Evaporated milk
2 Egg yolks
1/2 c Sugar
1/2 ts Cinnamon
1/2 ts Salt
1/2 ts Allspice
1/2 ts Nutmeg
1/4 ts Ginger
1/4 c Sugar
2 Egg whites
1/2 c Whipping cream; whipped
Topping: 1 c Whipping cream; whipped
Combine pumpkin pie mix, milk, slightly beaten egg yolks, 1/2 c. sugar, cinnamon, salt, allspice, ginger, nutmeg and gelatin in saucepan. Stir to blend. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set. Beat egg whites till soft peaks form. Gradually add 1/4 c. sugar and beat to stiff peaks. Fold into the pumpkin mixture. Fold in 1/2 c. whipped cream. Pour into the baked crusts. Chill several hours or until firm. Makes 2 (9-inch) pies. This is our family’s favorite pie for the Thanksgiving. The original recipe came from Libby, but we found that adding the extra 1/2 c whipping cream in the filling makes a great difference. Judy Garnett pjxg05a —–