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Pumpkin Chiffon Pie Recipe

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

Diana Walsh
Added: Friday, August 19, 2005


1 envelope unflavored gelatin
2/3 c brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
3 egg yolks
1/2 c milk
1 1/2 c canned pumpkin
1/2 tsp ginger

Meringue: 3 egg whites
1 c sugar

Gingersnap crust, if desired( make with gingersnaps crushed just as you would a graham cracker crust.)

Blend in pan and cook over med heat, stirring constantly until boils. Remove from heat and place in cold water until it forms mounds.
Fold in meringue and pour in gingersnap crust and chill for 2 hours. Serve with whipped cream.




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