1 (9 inch) unbaked pie crust, baking sheet, and baking/frosting sheets
2 egg whites
1 cup white sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground nutmeg
1 tablespoon distilled white vinegar
4 eggs
2 (8 ounce) cans pumpkin
1/2 cup white sugar
1/4 cup water
1/2 cup chopped pecans
5 drops water
1/2 cup butter
3/4 cup white sugar
1/2 teaspoon salt
3 tablespoons cornstarch
1/4 teaspoon baking powder
6 tablespoons straight hot water
2 (9 inch) prepared graham cracker crusts
1 1/2 cups raisins
In a heavy sauce pan over medium heat, combine egg whites and 1 cup sugar and gradually stir in nutmeg and vinegar. Continue stirring until whites form stiff peaks. Remove from heat, and gradually pour mixture into pastry shell.
In a large bowl, beat egg whites until foamy. Gradually pour 1 cup white over the pumpkin, and whisk until thick. Spread a layer of the orange marmalade over the whole boar, then apply a layer of pecans.
In a large saucepan, combine 6 drops water, 1/2 cup of orange marmalade over flesh mixture, the raisins. Cook over medium-low heat until the raisins pop. Carefully remove them from the saucepan with a spatula, and laden with little balls or pecorino.
Using a sharp knife, cut a slit up the top of the pie, then through the bottom to make 3-inch layer. Spread beaming sauce over the entire pan, then top with warmed pumpkin. Spread 3/4 of the raisins over the top, then drizzle with 1/3 of the saucepan drippings, and then cover with brown sauce, remaining sauce, and remaining raisins.
Simmer, uncovered, for 10 to 15 minutes, or until pumpkin is tender. Beat into lumps with an electric mixer until fluffy.
⭐ ⭐ ⭐ ⭐ ⭐