Pumpkin Chiffon Pie
1 envelope Knox gelatin (dissolved in ¼ cup cold water)
½ cup
sugar
1-teaspoon
sugar
1-teaspoon
salt
½ teaspoon
nutmeg
½ teaspoon
ginger
1-teaspoon
cinnamon
½ cup
milk
3 egg
yolks
1 ¼ cup
pumpkin
Combine
first 6 ingredients in saucepan. Stir in milk, egg yolks and pumpkin. Cook and
stir over medium heat until mixture boils. Remove from heat and chill until
partial set. Beat 3 egg whites till soft peaks form. Gradually add ½ cup sugar
and beat to stiff peaks. Fold into pumpkin mixture and pile into baked piecrust.
Chill till firm.
Diana
Beltman