"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from Mt. Calvary Church Cookbook 2016, 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!

Contributor:  
Contributor:  
Pauline Lindhorst

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks, beaten
1/2 c. sugar
1 1/4 c. canned pumpkin (1 small can)
1/2 c. milk
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
3 egg whites, beaten stiff
1/2 c sugar

Directions:
Directions:
Beat yolks and 1/2 c. sugar until thick. Add pumpkin, salt, milk, and spices. Cook in double boiler until thick- about 10 minutes.
Beat egg white and 1/2 c. sugar. Fold into cooled pumpkin mixture. Pour into a baked pie shell. Pour Cool Whip on cool pie.

Personal Notes:
Personal Notes:
Consuming raw or undercooked egg whites may increase your risk of foodborne illness, especially if you have a medical condition or are pregnant.

 

 

 

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