Ingredients
| 1 cup | canned pumpkin | | 1/2 cup | evaporated skim milk | | 1/2 tsp. | cinnamon | | 1/4 tsp. | nutmeg | | 1/8 tsp. | ginger | | 1 tsp. | vanilla extract | | 1 env. | unflavored gelatin | | 1/2 cup | boiling water | | 1/4 cup | apple juice concentrate | | 3 | egg whites |
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Instructions
Combine first 6 ingredients. Set aside. Stir gelatin in boiling water until dissolved. Add apple juice, stirring well. Combine mixtures; chill for 20 minutes. Beat egg whites until stiff peaks form; fold into mixture. Mound the filling into a pie pan and chill until firm.
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