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"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, by , is from Danielle's 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!

Bonnie Cambareri


3 egg yolks
cup of sugar
1 cup of pumpkin
1 tsp cinnamon
tsp ginger
tsp salt
cup canned milk
1 tab unflavored gelatin
cup of cold water
3 egg whites (use half)
sugar for whites

mix ingredients through canned milk (1st 8 ingredients) in top of double boiler. cook over water until thickened (about 10 minutes). stir constantly.

stirring constantly, soften gelatin in cold water (about 5 minutes). add to hot pumpkin mixture, cool. beat egg whites stiff but not dry. gradually add sugar, beat, then fold into pumpkin mixture. turn into baked pie shell and chill until firm.




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