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LOCATION: Recipes >> Pumpkin Pie >> Pumpkin Chiffon 01

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PUMPKIN CHIFFON PIE

3/4 c. milk
3 eggs, separated
3/4 c. brown sugar
1 envelope unflavored gelatin
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/2 t. salt
2 c. mashed pumpkin
sugar
whipped cream
10" deep-dish pie crust shell, baked and cooled

Slightly beat egg yolks. Combine egg yolks with milk. Put brown
sugar, gelatin and spices into a saucepan. Stir in milk mixture.
Cook over medium heat stirring constantly until JUST at a boil.
Fold in pumpkin. Refrigerate until it mounds slightly (about 1/2
hour).

Whip egg whites. Add sugar to taste. Fold egg whites into pumpkin
mixture. Pile into pie crust shell(s). Chill until set. Top with
sweetened whipped cream and candied ginger.

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