Pumpkin Chiffon Pie

Ingredients:

• 1 pkg. unflavored gelatin
• 1/4 cup cold water
• 1 1/4 cup plain pumpkin
• 1/2 cup milk
• 1/2 tsp. ground ginger
• 1 tsp. allspice
Advertisement


• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1 cup sugar
• 3 eggs, separated into yolks and whites
• 1/2 tsp. salt

Directions:

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture; mix and cool. When it begins to thicken, fold in stiffly beaten egg whites to which 1/2 cup sugar has been added. Pour into graham cracker crust shell. Refrigerate. Serve with whipped cream.

By Robin from Washington, IA