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

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 packages unflavored gelatin
¾ cup cold water
1 large can pumpkin
1 ½ tsp salt
3 C. sugar divided
1 ½ C. milk
1 ½ tsp cinnamon
1 ½ tsp ginger
1 ½ tsp nutmeg
9 eggs separated
Directions:
Directions:
Beat the egg yolks, add 1 ½ cups sugar, pumpkin, milk and spices. Cook until thick remove from heat and add gelatin which has been soaked in cold water. When cool add stiffly beaten egg whites to which the rest of the sugar has been added. Fill baked pie shells. Refrigerate or freeze pies (If freezing and saran wrap and aluminum foil).

Makes 4 - 5 Pies
Personal Notes:
Personal Notes:
Light and fluffy!

 

 

 

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