Pumpkin Egg Nog Pie

Where did the year go? It's time to start bringing out the holiday recipes. This one is for a rich pumpkin pie that doesn't need baking.

1 baked 11-inch pastry shell
1 envelope unflavored gelatin
1/4 cup cold water
1 1/2 cups canned pumpkin
1 cup milk
1/2 cup dark brown sugar, firmly packed
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 egg yolks, slightly beaten
3 egg whites
1 cup heavy cream, whipped
4 tablespoons sugar
2 tablespoons dark rum

In a cup, sprinkle gelatin over cold water and let stand to soften. In a heavy saucepan, stir pumpkin, milk, brown sugar, cinnamon, nutmeg and salt until blended. Cook, stirring constantly, until hot.

Beat a little of the pumpkin mixture into the beaten yolks, then stir yolks back into pumpkin mixture. Cook, stirring constantly, until hot and bubbly. Add softened gelatin and stir until dissolved. Let cool.

Beat cream until stiff and refrigerate. Combined egg whites and sugar and beat until stiff. Fold meringue and half the whipped cream into the cold pumpkin mixture. Reserve remaining cream for garnish. Fold in rum, pour mixture into pastry shell, and refrigerate. When ready to serve, garnish with remaining whipped cream and candy pumpkins, if desired. Serves eight.

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