Pumpkin chiffon pie #2

Yield: 6 Servings

Measure Ingredient
3 Egg yolks; beaten
¾ cup Brown sugar
1½ cup Cooked pumpkin
½ cup Milk
½ teaspoon Salt
1 teaspoon Nutmeg
1 Envelope unflavored gelatin
¼ cup Cold water
3 Egg whites; stiffly beaten
¼ cup Granulated sugar
Whipped cream

Combine egg yolks, brown sugar, pumpkin, salt and spices; cook in double boiler until thick, stirring constantly. Soften gelatin in cold water; stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar and beat until stiff. Fold into pumpkin mixture. Place in a prebaked pie shell and chill. Garnish with whipped cream before serving.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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