Pumpkin chiffon pie #1

Yield: 8 Servings

Measure Ingredient
1 \N (9-inch) graham cracker pie crust; baked
¾ cup Brown sugar
1 pack Unflavored gelatin
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
1 dash Salt
3 \N Egg yolks
¾ cup Milk
1¼ cup Canned pumpkin
3 \N Egg whites
⅓ cup Sugar
\N \N Whipping cream

In saucepan combine brown sugar, gelatin, spices & salt. Combine egg yolks & mix in bowl & beat lightly. Add to mixture in saucepan. Cook & stir over medium heat until mixture boils. Remove from heat & stir in pumpkin. Chill in refrigerator until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Add sugar & beat until stiff. Fold pumpkin mixture into egg whites. Turn into baked pie crust. Chill until firm. Serve with whipped cream.

MRS JERRY W. (GAYLE) FELDER

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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