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Pumpkin Chiffon

Clara Ward
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  • Pie crust for 9 inch pie
  • 3 egg yolks save whites
  • 1/2 cup sugar
  • 3/4 cup granulated sugar
  • 1 1/4 cup pumpkin
  • 1/2 cup milk
  • 1 teaspoon each salt ginger, cinnamon, nutmeg
  • 1 Tablespoon gelatin softened in 1/4 cup cold water
  • 3 stiffly beaten egg whites
  • 1/2 cup sugar


  • Beat egg yolks and 1/2 cup of sugar until thick, add pumpkin, milk, salt, and spices.
  • Cook in a double boiler until thick, then add softened gelatin.
  • Beat egg whites and 1/2 cup sugar. Fold stiffened egg whites into the pumpkin mixture.
  • Pour into a baked pie shell and chill.
  • Top with whipped cream to serve.


via My Mother, Lucille Lovell
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