Pumpkin Chiffon Pie
Many of us who have had pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed to.
I N G R E D I E N T S
1 9" baked pie shell or a 9" graham cracker crumb crust
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cup cooked, or canned pumpkin (or prepare fresh, see below)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoons each, cinnamon, nutmeg and ginger
1/2 cup granulated white sugar
1/2 pint whipping cream for garnish (optional)
I N S T R U C T I O N S
Soak the gelatin 1/4 cup cold water. Beat the egg yolks slightly and combine in the top of a double boiler, the brown sugar, pumpkin, milk and the salt and spices. Cook and stir these ingredients over boiling water until thick. Stir in the soaked gelatin until dissolved. Remove from the cook top and chill until mixture begins to set.
Whip until stiff, but not dry the 3 egg whites. Gradually stir in the: 1/2 cup white sugar, then fold into the pumpkin mixture. Fill the pie shell. Chill several hours to set.
Serve garnished with: Whipped cream