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Pumpkin Chiffon Pie


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Ingredients:

  • 1 pkg. unflavored gelatin
  • 1/4 cup cold water
  • 1 1/4 cup plain pumpkin
  • 1/2 cup milk
  • 1/2 tsp. ground ginger
  • 1 tsp. allspice
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  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 cup sugar
  • 3 eggs, separated into yolks and whites
  • 1/2 tsp. salt

Directions:

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture; mix and cool. When it begins to thicken, fold in stiffly beaten egg whites to which 1/2 cup sugar has been added. Pour into graham cracker crust shell. Refrigerate. Serve with whipped cream.

By Robin from Washington, IA

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