Mom's pumpkin chiffon pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie crust | |
| 1 | tablespoon | Gelatin |
| ¼ | cup | Cold water |
| 1½ | cup | Canned pumpkin |
| 1 | cup | Brown sugar |
| 3 | Egg; separated | |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Allspice |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Granulated sugar |
| 1 | tablespoon | Orange rind; grated |
| ½ | cup | Heavy cream |
Directions
Bake pastry shell.
Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. R emove from hot water. Chill until it begins to thicken.
Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind.
Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top with additional whipped cream.
Recipe By : Mom
Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 21:46:26 -0600 From: Fran <frich@...>