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Pumpkin Chiffon Pie
Pumpkin Chiffon Pie
1 (9") graham cracker pie shell 1 env. unflavored gelatin 1/2 cup light brown sugar, firmly packed 1/2 tsp. salt 1 1/2 tsp. pumpkin pie spice Whipped cream (optional) 2 Tbsp. light molasses 3 egg yolks, slightly beaten 1/2 cup milk 1 1/4 cup canned pumpkin 3 egg whites 1/2 cup granulated sugar Prepare pie shell. Refrigerate until needed. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks, milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat. Transfer to medium bowl, cool, then refrigerate, covered until firm. Meanwhile in small bowl, beat egg whites until foamy. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. Beat pumpkin mixture until smooth. Gradually beat egg-white mixture into pumpkin mixture, only until just combined. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.) Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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