Recipe - Janes Pumpkin Chiffon Pie

3 Eggs, separated
1 cup Sugar
1 One fourth cup Canned pumpkin
One half cup Milk
One half teaspoon Salt
1 One fourth teaspoon Pumpkinpie spice
1 pack Unflavored gelatin (enough
to gel 2 cups)
One fourth cup Cold water
Whipped Cream (garnish)

Combine egg yolks, One half the sugar, pumpkin, milk, salt and spice. Cook in
top of double boiler until thick. Soak gelatin in cold water for 5 minutes,
add to pumpkin mixture which has been removed from heat. Mix and cool. When
thickened, beat egg whites until foamy, then gradually add remaining sugar.
Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into
9inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with
whipped cream.

Posted to MMRecipes Digest by Julie Bertholf & Simon Wood
jewel1@ix.netcom.com on Sep 06, 1998