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.

sponsor
Boathouse at cooper River 300x125 Sept 2017
sponsor
Artis Senior Living Nov 2017 300x125
sponsor
Dry Guys 300x125
sponsor
AFR Furniture Rental 300x250
sponsor
Contests 071318
sponsor
Renee's Studio 300x125
sponsor
The Maids 300x250 Updated
sponsor
Cape may Chamber June 2018 300 x 125
sponsor
Rizzieri July 2018
sponsor
Nunzio July 2018 300x125