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Chiffon Pumpkin Pie Recipe

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This recipe for Chiffon Pumpkin Pie is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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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