Pumpkin chiffon pie

Yield: 3 servings

Measure Ingredient
1 \N Envelope of Knox gelatin
¼ cup Cold water
1¼ cup Canned pumpkin
½ cup Milk
½ teaspoon Cinnamon
1 cup Sugar
½ teaspoon Salt
½ teaspoon Pumpkin pie spice
3 \N Eggs

To slightly beaten egg yolks, add ½ cup of sugar, pumpkin, milk, salt and spices. Cook until thick in a double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture, mix thoroughly.

Cool slightly, then fold in stiffly beaten egg whites to which the other ½ cup of sugar has been added. Pour into a baked pie shell.

Refrigerate. Garnish with whipped cream. Randy Rigg Submitted By RANDY RIGG On 03-06-95

Similar recipes