Pumpkin Chiffon Pie I

Name: Pumpkin Chiffon Pie I
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

Directions

1

Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
2

Soften gelatin in cold water, then stir into hot mixture.
3

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!