Pumpkin Chiffon

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Pumpkin Chiffon Pie


3 egg yolks
1/2 cup sugar
1 1/4 cup pumpkin
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 envelop gelatin
1/4 cup cold water
3 stiff beaten egg whites
1/2 cup sugar

1 Graham cracker pie crust or make a graham cracker crust in a dripper pan

  1. Beat egg yolks and 1/2 cup sugar until thick.
  2. Add pumpkin, milk, salt and spices.
  3. Cook in double boiler until thick.
  4. Add gelatin softener in cold water.
  5. Stir until gelatin dissolves.
  6. Cool.
  7. Add egg whites beaten with remaining 1/2 cup sugar.
  8. Pour into pie crust.

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM