Pumpkin Chiffon Pie

September 23, 2009 | By Admin In Pies |

1 tablespoon gelatin

1/4 cup water

1/2 cup milk

1 cup sugar

1 1/4 cups mashed pumpkin

3 egg yolks, slightly beaten

1/2 teaspoon each salt, nutmeg, cinnamon, and ginger

3 egg whites

Baked plain pastry shell

Dissolve the gelatin in water 5 minutes. Combine milk, 1/2 cup sugar, pumpkin, yolks, and spices. Cook over boiling water (in double boiler) until thick. Remove from stove and add gelatin. When this begins to set up, add beaten egg whites to which 1/2 cup sugar has been added. Pour into baked pie shell and refrigerate.