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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nanny

Category:
Category:
 

Filling


Ingredients:  
Ingredients:  
3/4 Brown Sugar
1 Envelope Unflavored Gelatin
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ginger
3/4 Cup Evaporated Milk
3 Eggs (Separated)
1 1/2 Cups Pumpkin
1/3 Cup Sugar
1 Cup Cool Whip or Whipped Heavy Cream

Directions:
Directions:
Blend brown sugar, gelatin, salt and all spices in a pan. Stir in milk and slightly beaten egg yolks. Stirring consistently until mixture boils. Blend in pumpkin and cool. Beat egg whites gradually adding sugar until firm. Fold into gelatin mixture . Fold in Cool Whip/heavy cream.
 

Crust


Ingredients:  
Ingredients:  
1 1/4 Cups Chocolate Wafer Crumbs
1/4 Cup Melted Butter

Directions:
Directions:
Blend together crumbs and butter; pat firmly into a 9" pie pan on bottom and side to form crust.

 

 

 

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