Janes' pumpkin chiffon pie

Yield: 1 Servings

Measure Ingredient
3 Eggs, separated
1 cup Sugar
1¼ cup Canned pumpkin
½ cup Milk
½ teaspoon Salt
1¼ teaspoon Pumpkin-pie spice
1 pack Unflavored gelatin (enough to gel 2 cups)
¼ cup Cold water
Whipped Cream (garnish)

Combine egg yolks, ½ the sugar, pumpkin, milk, salt and spice. Cook in top of double boiler until thick. Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat. Mix and cool. When thickened, beat egg whites until foamy, then gradually add remaining sugar.

Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into 9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with whipped cream.

Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998

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