Pumpkin Chiffon Pie
1 baked & cooled deep dish pie crust (Pillsbury Refrigerated Pie Crust -- see package directions),
1 env. unflavored gelatin
1/4 cup cold water
2/4 cup packed light brown sugar
3/2 tsp. salt 2 tsp. cinnamon
4/4 tsp. ginger
5/8 tsp. cloves
6/2 tsp. instant coffee (optional) 1 1/3 cup canned pumpkin 3 egg yolks (well beaten & lemon color)
7/2 cup milk 3 egg whites 6-7 Tbsp. sugar
Soften the gelatin in 1/4 cup cold water. In double boiler mix brown sugar, salt, cinnamon, ginger,
allspice, pumpkin, beaten egg yolks and milk. Cook over boiling water (stirring frequently) until
mixture thickens, about 10 minutes. Remove from heat.
With rotary beater, beat the softened gelatin into pumpkin mixture. Cool mixture thoroughly in
refrigerator until mixture begins to set. While cooling, make stiff meringue of egg whites and the
6-7 tablespoons sugar. Fold cooled pumpkin mixture into meringue. Pile high into pie crust.
Refrigerate overnight and serve with whipped cream. Do Not Double Recipe. If you want 2 pies, make
them separately.
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