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| Spiced Pumpkin Chiffon Pie
1 env. unflavored gelatin
1/4 cup of cold water
3 eggs, separated
1 cup of sugar
1/4 tsp. ginger
one 1 pound can of pumpkin
1 cup of evaporated milk
1 tablespoon of cinnamon
1/2 teaspoon of nutmeg
9" baked pie crust |
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Soften gelatin in water. In a medium saucepan, mix egg yolks and 1/2 cup sugar. Stir in pumpkin, milk, cinnamon, nutmeg and ginger. Cook over medium heat until slightly thickened, stirring constantly. Remove from heat. Add softened gelatin; stir until dissolved. Chill until mixture begins to thicken. Beat egg whites until foamy. Gradually stir in remaining 1/2 cup sugar; beat until stiff, but not dry. Fold into pumpkin mixture. Spoon into pie crust. Chill until firm. Serve with whipped cream, if desired. |
