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