Pumpkin chiffon pie (l a times)

6 servings

Ingredients

Quantity Ingredient
1 Envelope unflavored gelatin
¾ cup Light brown sugar, packed
½ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg or mace
¾ cup Milk
3 Egg yolks, well beaten
1½ cup Cooked mashed pumpkin or canned pumpkin
3 Egg whites
¼ cup Superfine granulated sugar
1 Baked 9-inch pie shell
Whipped cream
Formatted by Manny Rothstein

Directions

Mix together gelatin, brown sugar, salt, cinnamon and nutmeg in top of double boiler. Stir in milk, egg yolks and pumpkin. Place over simmering water and cook, stirring often, until mixture is heated through, about 10 minutes. Remove from heat. Chill until 1 spoonful holds its shape.

Meanwhile, beat egg whites until stiff but not dry. Gradually beat in superfine sugar and continue beating until very stiff. Fold gelatin mixture into egg whites. Turn into pie shell, smoothing top. Cover and chill until firm. Just before serving, garnish with whipped cream.

Makes 6 to 8 servings.

Copyright Los Angeles Times, November 16, 1995 By Marilyn Kluger, Special to The Times

Submitted By MANNY ROTHSTEIN On 11-25-95

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