Marilyn's Pumpkin Chiffon Pie Recipe
Ingredients:
1 (9 inch) baked pie shell1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
3 tbsp. cornstarch
1 tbsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 c. canned pumpkin
1 c. evaporated skim milk
Cooking Directions:
Soften gelatin in water and set aside.1/2 c. sugar3 tbsp. cornstarch1 tbsp. cinnamon1/2 tsp. ginger1/4 tsp. nutmeg
1 c. canned pumpkin1 c. evaporated skim milk
Mix well. Cook over medium heat until thickened, stirring constantly.
Add gelatin mix and 2 tablespoons butter, stirring until dissolved. Cool until partially set.
Beat four (4) egg whites until soft peaks form and gradually beat in 1/2 cup sugar. Continue beating until stiff and fold into pumpkin mix. Place in pastry shell. Garnish with 1/4 cup crushed pecans. Serve chilled.
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Lillian Cassel's Pumpkin Chiffon Pie, Pumpkin Chiffon Pie, Chiffon Pumpkin Pie, Pumpkin Chiffon Pie, Pumpkin Chiffon Pie, Chiffon Pumpkin Pie
