"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chiffon Pumpkin Pie Recipe

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This recipe for Chiffon Pumpkin Pie, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Curry
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. pumpkin (1 can is enough for 2 pies)
1 c. milk
2 egg yolks, beaten
2 egg whites, beaten
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 c. sugar
1 unbaked pie shell
whipped cream or Cool Whip

Directions:
Directions:
Beat eggs separately. Add all dry ingredients alternately with egg yolks and milk. Fold in egg whites. Bake in an uncooked shell at 350 for 40 - 50 minutes. Cool and top with cream (whipped or Cool Whip)

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe came from Ila Curry's (Sharon's Mother-In-Law).

 

 

 

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