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PUMPKIN CHIFFON PIE Recipe

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This recipe for PUMPKIN CHIFFON PIE, by , is from The Fisk Family Cookbook Project, 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:  
Diana Fisk

Category:
Category:

Ingredients:  
Ingredients:  
1 can pumpkin pie filling (NOT pure pumpkin)
1/2 cup lightly packed brown sugar
1 tsp cinnamon
tsp ginger
tsp allspice
tsp salt
3 well beaten egg yolks
c milk
1 Tbsp gelatin
c water
3 egg whites
c white sugar
Real whipped cream is much better than cool whip.

Directions:
Directions:
1.Combine in sauce pan: pumpkin pie filling, brown sugar, cinnamon, ginger, allspice, salt, 3 well beaten egg yolks and milk
2. Beat til smooth.
3. Cook over boiling water 10 min. stirring.
4. Remove from heat and blend in gelatin (1T gelatin softened in c water).
5. Pour into bowl and refrig about 1 hour, stirring occasionally
6. Beat 3 egg whites til frothy.
7. Gradually beat in c white sugar.
8. Add some of the pumpkin mixture gradually into the egg whites til they begin to blend. Then you can mix them altogether. That works way easier than putting the egg whites into the pumpkin.
9. Pile onto baked pie shell.
10. Chill 2 to 3 hours til firm.
11.Serve with whipped cream. Real whipped cream is much better than cool whip.

 

 

 

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