I called Mom and told her I was making the pie for Thanksgiving.
"The Pie?" she asked.
"Of course," I replied.
The recipe follows.
Mother's Sinfully Rich Pumpkin Mousse Pie
Like Meg's mother, my mom found this recipe in the Newport News Daily Press about thirty years ago. It's much more work than the average pumpkin pie, but the Langslow and Andrews families think it's worth the trouble.
1 9-inch pie shell, cooled
(Mother will forgive you if you buy a precooked one. Or if you don't tell her, she'll never guess.)
1 envelope unflavored gelatin
½ C praline liqueur or Amaretto
1 16 ounce can of pumpkin
4 egg yolks, lightly beaten
½ C packed brown sugar
½ C granulated sugar
¼ C butter or margarine, melted
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
4 egg whites
1/8 teaspoon cream of tartar
¾ C whipped cream. Yes, real cream.
Soften gelatin in liqueur, set aside.
Heat pumpkin and all ingredients through cloves in a saucepan over medium heat.
Stir constantly until lightly boiling and slightly thickened.
Remove from heat.
Beat in gelatin mixture.
Cool, but do not allow to harden completely.
Beat the egg whites, cream of tartar and a pinch of salt until stiff peaks form.
Fold egg whites and whipped cream into pumpkin mixture.
Pour into pie shells, mounding in center.
(You may have to pour part in, let it harden a bit, and then fill the rest. It makes a very full pie.)
Garnish with more whipped cream.