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

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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 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:  
Bonnie Cambareri
Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
½ cup of sugar
1 ¼ cup of pumpkin
1 tsp cinnamon
¼ tsp ginger
½ tsp salt
½ cup canned milk
1 tab unflavored gelatin
¼ cup of cold water
3 egg whites (use half)
½ sugar for whites
Directions:
Directions:
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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