"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Barbara Clarke's Recipes, 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!



1 (9 inch) graham cracker crust
1 envelope unflavored gelatin
1 c. light brown sugar, packed
tsp. salt
tsp. ground cinnamon
⅛ tsp. ground ginger
⅛ tsp. ground nutmeg
c. milk
2 eggs, separated
1 can (16 oz.) pumpkin
c. sugar
c. whipped cream
tsp. vanilla

Combine gelatin, brown sugar and spices in heavy saucepan. Stir in milk, slightly beaten egg yolks and pumpkin. Cook, stirring constantly, over medium heat, until boiling and slightly thickened, about 5 minutes. Chill until cool and partially set. Beat egg whites until soft peaks form. Add cup sugar gradually continuing to beat until soft peaks form. Fold into pumpkin mixture. Whip cream. Fold into filling with vanilla. Pile into cooled pie crust. Refrigerate pie until firm. (Pie may be frozen.)




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