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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie, by , is from Harbarger-Kirkpatrick-Ramirez-Slater 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!

Helen Meister Miller (Grandmama Miller)


3 eggs - separated
1 cup of sugar - split into two cups
1 and cups canned REAL pumpkin (not Pumpkin Pie)
cup of milk
teaspoon salt
teaspoon ginger
teaspoon cinnamon
teaspoon nutmeg
1 tablespoon (1 envelope) unflavored gelatin
cup of COLD water
1 PASTRY PIE SHELL (Grandmama used a store bought pie shell.)

Prepare pie shell according to directions.

Separate egg yolks and whites into two mixing bowls. (You also need to split your 1 cup of sugar into two cups, if you haven't already done so.)

Beat egg yolks and cup of sugar until thick. Add pumpkin, milk, salt and spices. Pour into a double boiler pan. (A double boiler pan is actually two pans that fit one into or on top of the other. The bottom pan is filled with water that, when put on the stove, will boil. The boiling water creates steam that heats the contents in the top pan.)

Put the cold water in a small dish and sprinkle on the gelatin to soften it. Let it sit while you cook the egg yolks. Cook, stirring occasionally, the egg yolk mixture in the double boiler until very thick. Remove from heat.
Add the gelatin to the egg yolk mixture and stir until dissolved.

Beat the egg whites until soft peaks form. Gradually add cup of sugar until sugar is dissolved and egg whites are very stiff. Fold egg whites into egg yolk/pumpkin mixture. Pour into pie shell. Refrigerate. Keep chilled until time to serve. If desired, top with sweetened whipped cream.




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