Pumpkin Chiffon Pie - cooking recipe
Ingredients
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1 Tbsp. plain gelatin
1/4 c. cold water
1 1/4 c. canned pumpkin
1/2 c. cold milk
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
2 eggs
Preparation
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Moisten plain gelatin with cold water.
Add sugar to pumpkin, milk, spices and egg yolk. Cook in double boiler until thick. Add moistened gelatin to pumpkin and mix well. Cool; when thickened slightly fold in sugar and stiff egg whites. Pour into baked pie shell. Chill. Serve with whipped cream.
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