6 egg whites
12 tablespoons of sugar
2 cups of cooked pumpkin, pureed
1 envelope of unflavored gelatin
6 egg whites
12 tablespoons of sugar
2 cups of cooked pumpkin, pureed
1 envelope of unflavored gelatin
Whisk the egg whites until stiff and slowly add the sugar to obtain a firm meringue
Dissolve the gelatin according to the manufacturer's instructions and incorporate it into the meringue delicately
Carefully combine the pumpkin puree with the meringue mixture, then pour into an English-style muffin tin that has been greased with water
Refrigerate for approximately 6 hours
Serve with whipped cream
