PUMPKIN CHIFFON PIE
Source of Recipe
3/4 c. milk
3 eggs, separated
3/4 c. brown sugar
1 envelope unflavored gelatin
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/2 t. salt
2 c. mashed pumpkin (NOT pumpkin pie stuff)
1 10" pie crust shell (baked and cooled) - I use a VERY deep pie pan...for
a 9" pan or a shallow pan, use two.
Slightly beat egg yolks. Combine egg yolks with milk. Put brown sugar,
gelatin and spices into a saucepan. Stir in milk mixture. Cook over
medium heat stirring constantly until JUST at a boil. Fold in pumpkin.
Refrigerate until it mounds slightly (about 1/2 hour).
Whip egg whites. Add sugar to taste. Fold egg whites into pumpkin mixture.
Pile into pie crust shell(s). Chill until set. Top with sweetened whipped
cream and candied ginger.