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    Pumpkin Chiffon Pie

    Source of Recipe


    List of Ingredients

    1 unbaked 10 inch pie shell
    1 can pumpkin -- cooked (16 oz.) about 2 cups
    3 eggs -- separated
    1 cup brown sugar
    1 tablespoon cornstarch
    1/2 teaspoon salt
    1/8 teaspoon mace
    1/8 teaspoon cloves
    1/4 teaspoon nutmeg
    1/2 teaspoon cinnamon
    1 1/4 cups milk -- scalded


    Place pumpkin in large mixing bowl. Beat in egg yolks, sugar,
    cornstarch, salt, and spices. Carefully add in scalded milk until
    well blended.

    Beat egg whites until stiff; fold into pumpkin mixture. Pour mixture
    into pie shell.

    Bake for 10 minutes in 400 degree oven. REDUCE OVEN TEMPERATURE and
    continue baking for 40 minutes at 350 degrees.

    Garnish with pecan halves if desired. Serve with whipped cream or
    vanilla ice cream.




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