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Pumpkin Chiffon Pie
Heritage Recipe from
Gladys Cook, Lake Earl Grange, California
- Ingredients:
- 1 envelope gelatin
- 1/4 cup cold water
- 1-1/4 cups canned pumpkin
- 1/2 cup milk
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated or brown sugar
- 3 eggs
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To slightly beaten egg yolks add 1/2 cup sugar, pumpkin, milk,
salt and spices. Cook until thick in double broiler. Soften
gelatin in cold water. Add to hot pumpkin mixture, mix thoroughly
and cool. When it begins to thicken, fold in stiffly beaten egg
whites to which the other 1/2 cup of sugar has been added. Pour
into a baked pie shell. Chill in refrigerator. It may be served
with whipped cream if desired.
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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