Pumpkin Chiffon Pie Recipe

Pumpkin Chiffon Pie Recipe

Ingredients:

3 pcs yolks of eggs
3/4 c of sugar (brown)
1.5 c of pumpkin (canned)
1/2 tsp of salt
1/2 tsp of nutmeg
1 tsp of cinnamon
1 pack of gelatine (plain)
1/4 c of chilled water
1/2 c of milk
3 pcs of whites of eggs; beaten stiffly
1 piecrust (9 inch); baked
1/4 c of white sugar

Instructions:

Combine yolks, sugar, pumpkin, salt, cinnamon, nutmeg and milk together. Cook over boiling water ’til thick, constantly stirring. Soak the gelatine into chilled water and mix in the heated mixture. Next, chill ’til set partially.

Beat the whites then add in sugar; beat ’til stiff. Then, fold in to the pumpkin mix. Pour onto cooled piecrust and refrigerate ’til set. When serving, garnish w/ cream (whipped).

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