 
| Pumpkin Chiffon Pie
1/2 c. heavy cream
9-inch baked pastry shell
1 env. unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
1/2 tsp. ginger
1 1/4 c. pumpkin
1/2 c. milk
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
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Soften gelatin in cold water. Combine egg yolks and 1/2 cup sugar in saucepan. Beat until thick. Add pumpkin, milk, salt, cinnamon, nutmeg, and ginger. Cook over medium heat. Stir constantly until thicker. Remove from heat. Add softened gelatin. Stir until dissolved. Chill. While chilling, beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat to stiff peaks. Beat cream until stiff. Fold gently into gelatin mixture. Then fold in egg whites. Spoon into baked pie shell. Chill until firm, at least 4 hours. Garnish with whipped cream, if desired. Pumpkin Chiffon Pie
9" baked pie shell
1 env. unflavored gelatin
3/4 c. brown sugar
1/2 tsp. (each) salt, nutmeg
1 tsp. cinnamon
1/2 c. milk
1/4 c. water
3 eggs, separated
1 1/2 c. canned pumpkin
1/4 c. sugar
Mix dry ingredients; add rest (except egg-whites); cook in double boiler over boiling water stirring constantly for 20 minutes. Remove from heat; chill until mixture mounds when dropped from spoon; beat egg-whites until stiff; add sugar; fold into gelatin mixture; pour into shell; refrigerate overnight. |
