Pumpkin Chiffon Pie
Pumpkin Chiffon Pie Preparation
PUMPKIN CHIFON PIE
Make crust ahead of time.
Mix 3 egg yolks (separated) with ½ C sugar.
1 ¼ C pumpkin
½ C milk
½ t of salt, ginger, nutmeg, cinnamon
Cook in double boiler…stirring all the time.
Mix 1 T (1 package) of gelatin with ¼ C water (cold) and leave until it is absorbed.
Stir into double boiler until dissolved.
Take 3 egg whites…stiff and mix with ½ C sugar.
Fold into other mixture.
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