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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Gigi & 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:  
8" Pie shell cooked
1/2 cup brown sugar
2 teaspoons unflavored dry gelatin
1/4 teaspoon each, salt
nutmeg, and ginger
1 teaspoon cinnamon
3/4 can of pumpkin
2 eggs separated
1/3 cup milk
1/4 teaspoon cream of tartar
1/3 cup sugar
Directions:
Directions:
In small saucepan, stir together brown sugar, gelatin, salt and spices. Blend pumpkin, egg yolks, and milk into brown sugar mixture. Cook over medium heat just until mixture boils. Place pan in ice water or place in refrigerator and cool, stirring occasionally until mixture mounds when dropped with a spoon. Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff and glossy. Fold pumpkin mixture into meringue mix and pour into cooked pie shell Top with whipped cream or Cool Whip. Keep in refrigerator.

 

 

 

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