
Pumpkin Chiffon
Ingredients
- 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
Instructions
- 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.
Notes
via My Mother, Lucille Lovell
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