Pumpkin Chiffon Pie

2 env. Knox gelatin, soaked in 1⁄2 c. cold water 1 c. brown sugar
1 tsp. cinnamon
5 egg yolks

1 c. rich milk (sweet and condensed milk) 2 egg whites, beaten stiff

1 tsp. nutmeg 1 tsp. salt
3⁄4 tsp. ginger
2 1⁄2 c. pumpkin 1 c. sugar

Mix gelatin in water; stir well. Set aside. Mix brown sugar, nutmeg, cinnamon, salt, egg yolks, ginger and milk in a double boiler. Cook until thick (approximately 30 minutes). Add gelatin and pumpkin. Cool. Beat egg whites until stiff; add sugar and fold into cool pumpkin mixture. Gently spoon into cooked and cooled pastry or graham cracker crust. Makes 4 small pies.

Sylvia Sue Bevan/ N.R.F

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