Pumpkin Chiffon Pie Recipe
Ingredients:
- 3 beaten egg yolks
- 3/4 cup brown sugar
- 1 1/2 cups canned pumpkin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- 1 envelope plain gelatine
- 1/4 cup cold water
- 3 stiffly beaten egg whites
- 1/4 cup granulated sugar
- 1 (9-inch) baked pie shell
Directions:
- Combine first 7 ingredients. Cook in double boiler until thick, stirring constantly. Soak gelatine in cold water. Mix into hot mixture. Chill until partially set.
- Beat egg whites; add sugar, and beat until stiff. Fold into pumpkin mixture. Pour into cooled pie shell and chill until set. Garnish with whipped cream.