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Pumpkin Chiffon Pie (amish Cooking)
Author/Submitted by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
envelope
unflavored gelatin 1/4
cup
cold water 3/4
cup
brown sugar 1/2
teaspoon
salt 1/2
teaspoon
nutmeg 1
teaspoon
cinnamon 1/2
cup
milk 1
cup
cooked pumpkin 3
eggs,
separated
1/4
cup
sugar
Directions:
Dissolve the gelatin in the water. Mix it in with all the other
ingredients except the egg whites and 1/4 cup sugar. Put the mixture into
a saucepan over medium heat for 10 minutes, stirring it constantly. Remove
it from the heat and let it cool until the mixture is partially set. Then
beat the egg whites until stiff, add the 1/4 cup of sugar and fold it into
the pumpkin mixture. Pour it into a 9-inch baked pie shell. Top the pie
with whipped cream before serving.
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