"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Hasser
Added: Tuesday, September 1, 2009


1 envelope unflavored gelatin
3/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp ginger
3/4 cup milk
3 egg yolks, beaten
1 (15 oz) can pumpkin
3 egg whites
1/4 cup sugar
1 baked pie crust
1 lg container Cool Whip©

Place beaters and bowl in refrigerator to chill for beating egg whites. Combine gelatin, brown sugar, salt, cinnamon, allspice, nutmeg, and ginger in sauce pan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture comes to a boil and gelatin dissolves. Remove from heat and chill until partially set.
Beat egg whites with chilled beaters in a chilled bowl until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in cooled pumpkin mixture. Spread into pie crust. Chill until firm. Top with Cool Whip©.




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