Pumpkin Chiffon Pie


  • 3 egg yolks, beaten
  • 3/4 cup packed brown sugar
  • 1 1/2 cups cooked pumpkin
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • Ad
  • 1/2 tsp. nutmeg
  • 1 envelope unflavored gelatin
  • 3 egg whites
  • 1/4 cup sugar
  • 1 baked pie shell


Combine first 7 ingredients in top half of double boiler. Cook until thick, stirring constantly. Soften gelatin in 1/4 cup cold water. Stir into hot mixture, stirring to dissolve. Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff. Fold into pumpkin mixture. Pour into pie shell. Chill until set. Garnish with whipped cream.

By Robin from Washington, IA


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