Pumpkin chiffon pie
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Eggs | |
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