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LOCATION: Recipes >> Pumpkin Pie >> Pumpkin Chiffon 07

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PUMPKIN CHIFFON PIE:

1 cooled baked 9" pie shell
1 tbsp gelatin
1/4 cup cold water
1 cup packed brown sugar
3 egg yolks (jumbos)
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp clove
1/4 nutmeg
1/2 tsp allspice
1 1/3 cups cooked pumpkin #1 can
1/2 cup regular milk

3 egg whites
1/4 tsp cream of tartar
6 tbsp granulated sugar

Soak the gelatin in the cold water.

Mix brown sugar, salt and spices together in top of a double boiler,
stir in the pumpkin.

Beat egg yolks until light and lemon colored (long time) and blend
in milk. Blend the egg mixture into pumpkin mixture and mix
thoroughly. Place over boiling water and cook until mixture thickens
and flavors are blended (about 10 min.), stirring frequently.

Remove from heat and beat in the soaked gelatin using a rotary egg
beater to blend correctly. Cool mixture until it begins to set
(15-20 min), then beat until fluffy with egg beater.

Make a stiff meringue by beating egg whites with cream of tartar
until stiff enough to hold a point. Then gradually beat in sugar
until meringue is stiff and glossy. Fold the meringue into the
fluffy pumpkin mixture and pile lightly into a cool, baked graham
cracker crust pie shell. Chill in refrigerator until ready to serve.

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