South Jersey Dining Guide

Pumpkin Chiffon Pie
Elizabeth Weisbecker - Woodbury

3 eggs, separated
1 cup sugar, divided
1 1/4 cups canned pumpkin
1/2 cup milk
1/2 each of cinnamon, ginger, nutmeg, salt
1 envelope Knox gelatin
1/4 cup cold water
1 baked pie shell

Beat egg yolks slightly and 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 thoroughly and cool. Beat egg whites until stiff and add remaining 1/2 cup sugar. When pumpkin mixture begins to thicken, fold in egg white mixture. Pour into pie shell; chill.

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