INGREDIENTS:
1 tablespoon unflavored gelatin
1/4 cup cold water
3 eggs, separated
1/3 cup white sugar
1 1/4 cups cooked, mashed pumpkin (300g)
1 cup milk (almost 2.5 dl)
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup confectioners' sugar
1 cup whipping cream
1 teaspoon vanilla extract
1 (9 inch/23 cm) pie crust
WHAT TO DO:
- Soften the gelatin in cold water and set it aside. Beat the egg yolks at high speed in a mixer until ribbons form. Gradually add the white sugar and beat until the mixture thickens. Add the pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well!
- Pour this pumpkin mixture into a medium saucepan. Cook over medium heat, stirring constantly for 5 minutes or until thickened. Remove from heat and add the gelatin mixture. Blend together and refrigerate until chilled.
- Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; and beat again until soft peaks form. Refrigerate.
- Beat the egg whites (at room temperature!) at high speed until foamy. Gradually add the rest of the divided powdered sugar a tablespoon at a time-beating until stiff peaks form. Fold into the chilled pumpkin mixture.
- Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of the whipped cream mixture over the pumpkin layer. Repeat layers ending with the whipped cream mixture and sealing to the edge of the pastry. Chill until set.
Schol !
give it a few hours to cool and I'll be happy in my work, probably won't be able to talk or stand up but I'll be happy 
. At work 