Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Bonnie's 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: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 1 envelope unflavored gelatin ½ cup brown sugar ½ teaspoon salt ½ teaspoon nutmeg ½ teaspoon cinnamon ¼ teaspoon ginger 1 ¼ cups cooked or canned pumpkin. 2 egg yolks 1 ¼ cups evaporated milk 2 egg whites ¼ cup sugar

Directions:	Directions: Combine gelatin, brown sugar, salt, nutmeg, cinnamon and ginger on top of double boiler. Stir in pumpkin, egg yolks, and evaporated milk. Cook over boiling water stirring until gelatin is dissolved and mixture is heated through (about 10 minutes). Remove from heat. Cool stirring occasionally until mixture mounds when dropped from spoon. Beat the egg whites until stiff (not dry). Gradually add the regular sugar and beat until very stiff. Fold into pumpkin mixture. Put in pastry shell and serve with whipped cream.

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Pumpkin Chiffon Pie Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: