Sherry Pumpkin Pie
3 eggs, separated
1/2 cup sugar
1 cup canned pumpkin
1/2 cup half and half
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. ground ginger
1 tbsp. unflavored gelatin
1/2 cup sweet sherry
2 tbsp. butter, room temperature
1 tsp. vanilla
1 baked 9-inch pie crust
Whipped Cream for garnish
Beat yolks with sugar in medium bowl
of an electric mixer. Add pumpkin,
half and half, cinnamon, nutmeg, salt and ginger and mix well. Transfer to
medium saucepan and stir over low heat until mixture thickens, 4-5 minutes.
Soften the gelatin in sherry. Stir into pumpkin mixture. Blend in butter
vanilla. Transfer filling to bowl. Cover and refrigerate until
thickened, but not
set, about 1 hour.
Beat egg whites until stiff, but not dry. Fold into filling. Spoon
into pie crust.
Refrigerate until firm. Decorate with whipped cream if desired.