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Pumpkin Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Monica Blood
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 packages gelatin
1/2 cup water
1-16 oz can pumpkin
1 cup sugar
1 cup milk
1 cup brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
6 egg yolks, slightly beaten (save whites to add later)

Directions:
Directions:
Dissolve gelatin packages in 1/2 cup cold water. Put aside.

Mix ingredients from milk to the end of list and cook in pan (or microwave) until thick.

Now add gelatin to mixture and mix until dissolved. Add 1 16 oz can pumpkin. Mix again, then cool before adding 6 stiffly beaten egg whites along with 1 cup sugar. Pour into already-baked pie shells. Top with whipped cream, if desired, when ready to serve

Personal Notes:
Personal Notes:
Makes enough for 3 pies

 

 

 

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