Janes' pumpkin chiffon pie
1 Servings
Ingredients
| Quantity | 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) | ||
Directions
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