Pumpkin Chiffon Pie
Pumpkin Chiffon Pie
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3 slightly beaten egg yolks
3/4 cup milk
1 1/4 cups canned or mashed pumpkin
3 egg whites
1/3 cup granulated sugar
1 9-inch baked pastry shell
In saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk. Stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat. Stir in pumpkin. Chill until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Gradually add granulated sugar, beating to form stiff peaks. Fold Pumpkin mixture thoroughly into egg whites. Turn into crust. Chill until firm. Decorate with whipped cream.
Yield: 1 nine-inch pie
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3 slightly beaten egg yolks
3/4 cup milk
1 1/4 cups canned or mashed pumpkin
3 egg whites
1/3 cup granulated sugar
1 9-inch baked pastry shell
In saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk. Stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat. Stir in pumpkin. Chill until mixture mounds slightly when spooned. Beat egg whites until soft peaks form. Gradually add granulated sugar, beating to form stiff peaks. Fold Pumpkin mixture thoroughly into egg whites. Turn into crust. Chill until firm. Decorate with whipped cream.
Yield: 1 nine-inch pie
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