Mom's pumpkin chiffon pie

6 Servings

Ingredients

Quantity Ingredient
1 Pie crust
1 tablespoon Gelatin
¼ cup Cold water
1½ cup Canned pumpkin
1 cup Brown sugar
3 Egg; separated
2 teaspoons Cinnamon
½ teaspoon Ginger
¼ teaspoon Allspice
½ teaspoon Salt
2 tablespoons Granulated sugar
1 tablespoon Orange rind; grated
½ cup Heavy cream

Directions

Bake pastry shell.

Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. R emove from hot water. Chill until it begins to thicken.

Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind.

Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top with additional whipped cream.

Recipe By : Mom

Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 21:46:26 -0600 From: Fran <frich@...>

Related recipes