Edited by author 11-26-2003 09:51 AM
Pumpkin Chiffon Pie
 
1 envelope Knox gelatin
¼ C. cold water
1 15 oz. can pumpkin
½ C. milk
¼ tsp. Ginger
¼ tsp. Nutmeg
¼ tsp. Cinnamon
½ tsp. Salt
1 C. sugar
3 eggs
Cool Whip or whipped cream for topping.
 
Soften gelatin in cold water.
To slightly beaten egg yolks, add ½ cup sugar, pumpkin, milk, salt and spice. Cook until thick in a double boiler, or over direct heat, stirring frequently. Add softened gelatin to pumpkin mixture, mix thoroughly and cool until mixture starts to set. While pumpkin mixture is cooling, beat egg whites until stiff. Add remaining sugar and fold in. Add egg whites to pumpkin mix and fold in. Pour into a previously baked pie shell. Chill. Top with Cool Whip or whipped cream and serve. Makes a large pie.
 
*The original recipe called for ½ teaspoon of each of the spices. The amount will depend upon how spicy you like your pumpkin.