| Pumpkin Chiffon Pie |
Ingredients
- 2 teas plain gelatin
- 1/4 cup cold water
- 3 eggs separated
- 1/2 cup sugar for pie mixture and
- 1/2 cup sugar for egg whites
- 1/2 cup milk
- 1 1/4 cup pumpkin
- 1 teas cinnamon
- 1/2 teas nutmeg
- 1/2 teas ginger
- 1/4 teas ground cloves
Instructions
- Soften gelatin in water.
- Meanwhile in heavy saucepan beat egg yolks and add 1/2 cup sugar, pumpkin, spices and milk.
- Cook over low heat until a bit thickened
- Take off heat and add gelatin.
- Allow to cool.
- Then beat egg whites until almost stiff, slowly add other 1/2 cup sugar,
- Beat until will be quite stiff.
- Fold into cooled pumpkin mixture.
- Turn into baked pie shell.
- Top with whip cream before serving.