Chiffon Pumpkin Pie Recipe
Ingredients:
1 env. Knox gelatin1/4 c. cold water
1 1/4 c. pumpkin
1/2 c. milk
3 eggs
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
Cooking Directions:
To slightly beaten egg yolks, add 1/2 cup sugar. Add pumpkin, milk, salt and spices. Cook until thick in double boiler. Pour cold water in bowl and sprinkle gelatin on top of water; dissolve. Add to hot pumpkin mixture; mix thoroughly and cool.Whip egg whites until stiff with remaining sugar (1/2 cup) and fold into cooled pumpkin mixture. Pour into cooked pie shell. Chill and garnish with whipped cream. Serves 8. (May be frozen.)
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Pumpkin Chiffon Pie, Pumpkin Chiffon Pie, Pumpkin Chiffon Pie, Lillian Cassel's Pumpkin Chiffon Pie, Pumpkin Chiffon Pie, Chiffon Pumpkin Pie
