Pumpkin Chiffon Pie

posted by Angel 11-24-98 10:20 PM

3/4 cup milk
3 eggs, separated
3/4 cup brown sugar
1 envelope unflavoured gelatin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
2 cups mashed pumpkin, (not pumpkin pie filling)
whipped cream
1 (10") pie shell (cooked and cooled)

Slightly beat egg yolks, and combine with the milk.

Put brown sugar, gelatin and spices into a saucepan. Stir in milk mixture. Cook over medium heat stirring contantly until just at the boil. Fold in pumpkin. Refrigerate until it mounds slightly. (about 1/2 hour).

Whip egg whites, and add sugar to taste. Fold egg whites into pumpkin mixture. Pile into pie shell. Chill until set. Top with sweetened whipped cream and candied ginger.

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