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Chiffon Pumpkin Pie Recipe

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This recipe for Chiffon Pumpkin Pie, by , is from The Mitchell/Mays 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!

Contributor:  
Contributor:  
Allie Mitchell

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon Knox gelatin
1/4 cup cold water (dissolve)
3 egg yolks (save egg whites)
1/2 cup sugar
1-1/4 cups pumpkin (not pumpkin pie filling)
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 baked pieshell

Directions:
Directions:
Cook together all ingredients except for Knox gelatin. Cook over double boiler, stirring constantly until thickens. Add gelatin and stir until dissolved. Set aside to cool. Beat egg whites with 1/2 cup sugar. Fold in pumpkin mixture and pour into cooked pie crust. Set in refrigerator to chill.

 

 

 

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