Pumpkin Chiffon Pie

Source: Mildred

Ingredients

  • 1 envelope Knox Gelatin
  • cup brown sugar, finely packed
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ tspcloves
  • Dash of pepper
  • 1 can pumpkin
  • 3 egg yolks
  • ½ cup milk
  • Topping:
  • Whipped cream
  • Meringue:
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 3 tablespoons white sugar

Method

  1. Meringue: Beat egg whites until frothy. Add cream of tartar and sugar. Beat until stiff. Use as indicated below.
  2. Pie: Blend gelatin, sugar, salt and spices, pumpkin, egg yolks and milk in sauce pan. Cook over medium heat, stirring constantly, until it boils about 5 minutes. Cool, fold in meringue. Pour into cooled baked 9" pie shell.
  3. Refrigerate until ready to serve. Top with whipped cream.
© Jay Deitch 2013