For 2 pies
Filling:
- 2 tbsp. gelatin
- 1/2 cup hot water
- 2 cup Pure Maple syrup
- 2/3 tea. salt
- 2/3 tea. ground cinnamon
- 2/3 tea. ground nutmeg
- 2/3 tea. ground ginger
- 6 eggs, separated
- 3 cups pureed pumpkin, if using fresh make sure it is well pureed and drained of excess liquid
- 1 cup heavy cream, whipped until stiff
- Whipped cream and candied ginger for garnish
Crust
- 12 Tbsp. butter
- 2 ½ cups graham cracker crumbs
- ½ tea. ground ginger
- 4 tbsp. maple sugar
Crust: Melt the butter, stir in the other ingredients, press mixture into greased pie plates, chill until set
Filling: Dissolve gelatin in water in hot water. Place egg yolks, syrup, salt and spices in a double boiler. Add the dissolved gelatin; cook until thickened, stir in the pumpkin, and cook on low (still in the DB) until the mixture appears lumpy. Cool slightly, fold in the whipped cream, beat the egg whites until stiff peaks form, fold into the pumpkin mixture. Pour into pie shells and chill until firm.
Garnish with whipped cream and chopped candied ginger bits.
