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Pumpkin Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Julie Neri

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
1/2 cup sugar
1 1/4 cup cooked or canned pumpkin
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tbsp ( 1 envelope) unflavored gelatin
1/4 cup cold water
3 stiff beaten egg whites
1/2 cup sugar
1 baked 9 inch pie shell

Directions:
Directions:
Beat egg yolks and 1/2 cup sugar until thick. Add pumpkin, milk, salt, and spices. Cook in double boiler until thick. Soften gelatin in cold water. Stir into hot mixture. Beat egg whites and 1/2 cup sugar. Add to pumpkin mixture. Pour into cooled baked pie shell and chill.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 mins
Personal Notes:
Personal Notes:
The is Grandma Ellis' ( my dad's mom) recipe. Grandma Pat makes it every year for Thanksgiving. It is da bomb!!!

 

 

 

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