Pumpkin chiffon pie #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (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 | Egg yolks | |
| ¾ | cup | Milk |
| 1¼ | cup | Canned pumpkin |
| 3 | Egg whites | |
| ⅓ | cup | Sugar |
| Whipping cream | ||
Directions
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, .