INGREDIENTS:
1 tablespoon unflavored gelatin
¼ cup cold water
4 large pasteurized eggs, separated and divided
1 ¼ cups white sugar, divided
1 ¼ cups pumpkin puree
⅔ cup evaporated milk
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 (9 inch) prepared graham cracker crust
DIRECTIONS:
Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes
Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
Add gelatin mixture, and whisk until fully dissolved. Remove from heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes
While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
Fold cooled pumpkin mixture into the egg white mixture
Transfer filling to the graham cracker crust and chill in the refrigerator until firm before serving, about 1 hour
