Recipe - Pumpkin Chiffon Pie (Amish Cooking)

1 Envelope unflavored gelatin
One fourth cup Cold water
Three fourths cup Brown sugar
One half teaspoon Salt
One half teaspoon Nutmeg
1 teaspoon Cinnamon
One half cup Milk
1 cup Cooked pumpkin
3 Eggs; separated
One fourth cup Sugar

Dissolve the gelatin in the water. Mix it in with all the other ingredients
except the egg whites and One fourth cup sugar. Put the mixture into a saucepan
over medium heat for 10 minutes, stirring it constantly. Remove it from the
heat and let it cool until the mixture is partially set. Then beat the egg
whites until stiff, add the One fourth cup of sugar and fold it into the pumpkin
mixture. Pour it into a 9inch baked pie shell. Top the pie with whipped
cream before serving.

Recipe by: Amish Cooking, Herald Press, ISBN 0836136004

Posted to MCRecipe Digest V1 #826 by 4paws@netrax.net (ShermeyerGail) on
Oct 04, 1997