Pumpkin chiffon pie #2
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .