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Pumpkin Chiffon
Clara Ward
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Course
Dessert
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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