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Monday, March 28, 2016

pumpkin chiffon pie i

Ingredients

  • Servings: 1
  • 3 egg yolks
  • 1/2 cup white sugar
  • 1 1/4 cups canned pumpkin
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 3 egg whites, stiffly beaten
  • 1/2 cup white sugar
  • 1 (9 inch) pie crust, baked

Recipe

  • beat egg yolks. add 1/2 cup sugar, then pumpkin, milk, salt and spices. cook in double boiler until thick.
  • soften gelatin in cold water, then stir into hot mixture.
  • beat whites to soft peaks, and gradually pour in 1/2 cup sugar. continue whipping to medium-stiff peaks. fold into the pumpkin mixture. pour into cooled pie shell and chill. enjoy!

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