LIBBYS PUMPKIN ROLL RECIPES

Steps:

• Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
• In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
• Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

Steps:

• Prepare and bake 9-inch pie shell. Cool. (For easier making, roll out 12" circle of pastry on a 14" square of Kaiser Broiling Foil. Lift foil and pastry and set in pie plate. Flute and prick. Trim foil and turn up to form a 1-inch collar, which protects edge from over-browning during baking.)
• Mix 1 envelope Knox unflavored gelatin, 3/4 cup firmly packed dark brown sugar, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon together in the top of a double boiler.
• Stir in 1/2 cup milk, 1/4 cup water, 3 egg yolks and 1-1/2 cups canned pumpkin; mix well. Place over boiling water and cook, stirring occasionally, until gelatin dissolves and mixture is heated through, about 10 minutes.
• Remove from heat; chill until mixture mounds when dropped from a spoon.
• Beat 3 egg whites until stiff; beat in 1/4 cup sugar. Fold in gelatin mixture.
• Turn into pie shell and chill until firm.
• Garnish with whipped cream, if desired.