Cook pumpkin mixture together over medium heat until thick. Stir
to prevent sticking. Cool. Add gelatin mixture and mix
thoroughly. Add stiffly beaten egg whites. Pour into baked pie
shell. Refrigerate.
Top with whip cream to serve.
Originally Submitted
1/13/2009
0 Out of 5 from
0 reviews
You can add this Grandma K's Pumpkin Pie recipe to your own private DesktopCookbook.