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Pumpkin Chiffon Pie Recipe

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

Dora Perry
Added: Sunday, August 3, 2008


1 envelope unflavored gelatin
3/4 c dark brown sugar packed firmly
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 c milk
1/4 c water
3 egg yolks
1 1/2 c canned pumpkin
3 egg whites
9 inch pie crust (graham)

In the top of a double boiler, Mix together brown sugar, gelatin, salt, nutmeg, and cinnamon. Stir in milk, water, egg yolks, and pumpkin, mix well. Place over boiling water. Cook, stirring occasionally, until gelatin dissolves and mixture is heated through, (about 10 minutes). Remove from heat. Chill until mixture mounds when dropped from spoon. Beat in sugar. Fold in gelatin mixture. Pour into baked pie crust. Chill until firmly set. Top with some whipped cream.




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