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.

~From Sylvia

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s