"The belly rules the mind."--Spanish Proverb

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from Grandma Farr's Culinary Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Inglish
Added: Friday, July 24, 2009


1 env unflavored gelatin
1/4 c cold water
1 1/2 c evaporated milk
1/2 t ginger
1 c sugar
1 c pumpkin
1/2 t nutmeg
1/2 t cinnamon
1/2 t salt
3 eggs

To slightly beaten egg yolks add 1/2 c sugar, pumpkin, milk, salt & spices. Cook until thick in double boiler.
Soften gelatin in cold water. Add to hot pumpkin mixture, mix thoroughly & cool.
When it begins to thicken, fold in egg whites to which has been added the other 1/2 c sugar.
Pour into 2 baked shells. Chill. Top with whipped cream.




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