"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Chiffon Pie Recipe

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

Contributor:  
Contributor:  

Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
cup sugar
1 cups cooked or canned pumpkin
cup milk
tsp salt
tsp ginger
tsp cinnamon
tsp nutmeg
1 Tablespoon (1 envelope) unflavored gelatin
cup cold water
3 stiff-beaten egg whites
cup sugar
1 9 inch baked pastry shell

Directions:
Directions:
Beat egg yolks and cup sugar until thick; add pumpkin, milk, salt, and spices; cook in double boiler until thick. Add gelatin softened in cold water; stir until gelatin dissolved. Add egg white beaten with remaining cup sugar. Pour into cooled baked shell and chill. If desired, top with sweetened whipped cream.

 

 

 

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