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Pumpkin Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Helen Madden
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. gelatin
1/2 cup cold water
1 1/2 cups cooked strained pumpkin
1 cup light brown sugar
3 eggs
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
2 Tbsp. sugar.

Directions:
Directions:
Soak the gelatin in cold water. Make a custard by cooking in double boiler the pumpkin, sugar, egg yolks (slightly beaten), spices, and salt. Add the gelatin. Cool. When mixture starts to congeal, fold in stiffly-beaten egg whites to which the 2 Tbsp. of sugar have been added. Pour into a baked and cooled pie shell and chill in refrigerator one hour or until filling is firm enough to cut. Garnish with whipped cream.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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