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Pumpkin Chiffon Pie |
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Serves: 8 Print this Recipe1 envelope unflavored gelatin 1/4 cup cold water 2 egg yolk, beaten 1/2 cup sugar 2 cups canned pumpkins 1/2 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon salt 2 egg whites 1/2 cup sugar Baked pie shell Mix together gelatin and cold water. set aside to soften. Mix together egg yolks, sugar, milk, cinnamon, nutmeg, ginger, and salt in heavy pan; cook while stirring until thick. Remove from heat and cool. Beat egg whites and sugar until stiff. Fold into mixture; then pour into a baked pie shell and chill. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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