Pumpkin Chiffon Pie
3 egg yolks
1/2 C. sugar
1 1/4 C. cooked or canned pumpkin
1/2 C. milk
1/2 t. salt
1/2 t. ginger
1/2 t. cinnamon
1/2 t. nutmeg
1 T. (1 envelope) unflavored gelatin
1/4 C. cold water
3 stiffly beaten egg whites
1/2 C. sugar
1 baked 9-inch pastry shell
Beat egg yolks and 1/2 cup sugar until thick; add pumpkin, milk, salt and
spices; cook in double boiler until thick.
Soften gelatin in cold water; stir into hot mixture. Beat egg whites and 1/2 cup
sugar; add to pumpkin mixture
Pour into cooked baked shell and chill.
If desired, spread sweetened, whipped cream over top of pie.
Gingersnap Crumb Crust
1 1/2 C. gingersnap crumbs
1/4 C. sugar
1/3 C. melted butter
Mix all ingredients and press into a pie pan. Bake at 350� F. for about 10
minutes.
Razzle Dazzle
Recipes
Don't forget to visit our other Recipe site at
That's My Home
Happy Thanksgiving!