Pumpkin Chiffon Pie - cooking recipe

Ingredients

1/2 c. milk
1 envelope plain gelatin
3 eggs, separated
3/4 c. brown sugar
1 (1 lb.) can pumpkin
1 c. sour cream
1 1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 tsp. salt
1/4 c. granulated sugar
1 baked 10-inch pastry shell or 2 baked (7 1/2-inch) pastry shells

Preparation

Mix milk
with
gelatin.
Place
over low heat and stir until gelatin
dissolves.
Stir
in egg yolks and brown sugar. Continue stirring
until brown sugar dissolves.
Mix pumpkin, sour
cream, cinnamon,
cloves,
nutmeg
and
salt.
Stir
in gelatin mixture. Whip egg whites, gradually adding granulated sugar,
until
stiff peaks
form.
Fold into pumpkin mixture. Pour into cooled pastry shell.
Chill 3 hours or longer before cutting.
Serve with whipped cream.