Pumpkin chiffon pie

3 servings

Ingredients

QuantityIngredient
1Envelope of Knox gelatin
¼cupCold water
cupCanned pumpkin
½cupMilk
½teaspoonCinnamon
1cupSugar
½teaspoonSalt
½teaspoonPumpkin pie spice
3Eggs

Directions

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