THE HERINGER FAMILY

Bake two 9 to 10 inch pie shell's.

¾ Cup Milk
2 ½ Cups Canned Pumpkin
1 ½ Cups Brown Sugar
1/8 tsp. Ginger
¾ tsp. Cinnamon
¹/₃ tsp. Nutmet
5 Large Eggs


Heat ¾ cup milk in the top of a double boiler with 2 ¼ Cups of canned pumpkin, 1 ½ Cups brown sugar, ¹/₈ tsp. ginger, ¾ tsp. cinnamon and ¹/₃ tsp. nutmeg. Beat 5 large egg yolks slightly, add the hot mixture to the egg yolks gradually. Mix well and cook in the double boiler until thickened stirring constantly. Soften 2 envelopes unflavored gelatin in ¹/₃ cup cold water. Add to the hot custard and stir until it is dissolved. Cool until it begins to thicken. Heat 4 egg whites until stiff, but not dry, then fold them into the cooled pumkin mixture. Chill a little while longer, but do not let it set. Beat 1 ¹/₂ cups heavy cream uyntil stiff. Fold in ³/₄ teaspoon grated orange rind and ¹/₃ cup sugar. Fold into the pumkin mixture. Chill until very thick. Put the filling in the pie shell. Chill until it is set. Before serving, sprinkle with caramelized almonds. (Cramelize ¹/₄ cup sugar with 1 cup slivered blanched almonds in a skillet over low heat. Stir constantly and briskly as the sugar starts to color, for if you don't the almonds will begin to burn. B-r-r-rrr! Turn off the heat the minute they become a nice caramel color and spread out at once on a greased cookie sheet. Break apart when crisp). *Please note this receipe contains raw egg whites and they should be handled with care **Note sometimes she would grate walmnts instead of the caramelized almonds.