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    PUMPKIN CHIFFON PIE


    Source of Recipe


    www

    3/4 c. milk
    3 eggs, separated
    3/4 c. brown sugar
    1 envelope unflavored gelatin
    1 t. cinnamon
    1/2 t. nutmeg
    1/4 t. ginger
    1/2 t. salt
    2 c. mashed pumpkin
    sugar
    whipped cream
    10" deep-dish pie crust shell, baked and cooled

    Slightly beat egg yolks. Combine egg yolks with milk. Put brown
    sugar, gelatin and spices into a saucepan. Stir in milk mixture.
    Cook over medium heat stirring constantly until JUST at a boil.
    Fold in pumpkin. Refrigerate until it mounds slightly (about 1/2
    hour).

    Whip egg whites. Add sugar to taste. Fold egg whites into pumpkin
    mixture. Pile into pie crust shell(s). Chill until set. Top with
    sweetened whipped cream and candied ginger.


 

 

 

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