Dessert

Elsie's Chiffon Pumpkin Pie

... from Aunt Sandy's Kitchen

• Serves: 12 slices
• Prep Time: 50-60 minutes
• Cooking: 30 minutes

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Aunt Sandy takes you through the steps of creating her mother-in-law's light flavorful Pumpkin Chiffon Pie. Your kitchen will be filled with the irresistible aroma of pumpkin and spices.

Ingredients

• 2 deep dish 9-inch pie shells
• 3 eggs
• ½ cup sugar
• 1¼ cup (15oz can) of pure pumpkin puree
• ½ cup milk
• ½ tsp ginger
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 package clear gelatin
• ¼ cup cold water

Directions

1. Preheat oven to 350ºF
2. Cook pie shells at 350ºF.
3. Remove pie shells and let cool.
4. Beat 3 egg yolks.
5. Add sugar, pumpkin, milk, ginger, cinnamon, nutmeg, and salt.
6. Cook in double boiler until soft.
7. Soften package of gelatin in ¼ cup cold water ADD to pumpkin mixture. Let cool.
8. Beat 3 egg whites until stiff ADD ½ cup sugar FOLD egg whites into pumpkin mixture.
9. Pour into pie shells.
10. Chill 3-4 hours.