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Pumpkin Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Grandma Marie
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1. Soften 1 envelope knox unflavored gelatin in 1/4 cup cold water.
2. In top of double boiler, beat 3 egg yolks, slightly
3. Stir in 1/2 cup milk, 1-1/4 cups canned pumpkin, 1/2 cup sugar and 1/2 teaspoon each: salt, cinnamon, nutmeg and ginger.
4. Cook over hot water until thickened.
5. add softened gelatin and stir until thoroughly dissolved.
6. Cool about 10 minutes.
7. Beat 3 egg whites until fluffy, then gradually beat in 1/2 cup sugar.
8. Fold into gelatin mixture.
9. Turn into 9 inch baked pie shell and chill until firm.
10. Top with whipped cream.

Directions:
Directions:
Follow above directions.

 

 

 

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