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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 T unflavored gelatin
1/2 c milk
28 large marshmallows
1 t cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1/8 t ground cloves
1/4 t salt
1 c heavy cream

Directions:
Directions:
Prepare graham cracker crust. Cool.

Sprinkle gelatin over top of milk in double boiler to soften. Place over boiling water and stir until gelatin is dissolved. Add marshmallows; cover and cook until marshmallows are melted, stirring occasionally. Mix pumpkin, cinnamon, ginger, nutmeg, cloves and salt; gradually stir in marshmallow mixture. Chill in refrigerator until mixture is slightly thickened. Beat pumpkin mixture until smooth. Fold in cream. Pour into crumb crust and chill several hours, until set. If desired, garnish with additional whipped cream.

Number Of Servings:
Number Of Servings:
8

 

 

 

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