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Pumpkin Chiffon Pie
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1 Tbsp plain gelatin
1/4 cup cold water
1 1/3 cups mashed cooked pumpkin
1/2 cup milk
3 eggs, separated
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3/4 cup brown sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
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Prepare a
crumb crust of gingersnaps or graham crackers.
Blend gelatin and water and set aside to soften.
In a saucepan, mix together:
sugar, salt, spices, milk, pumpkin
Cook over low heat, stirring until it boils.
Temper egg yolks by stirring a dollop of hot sauce
into a bowl and mixing quickly. Add another dollop.
Turn yolks into the hot pan and boil one minute.
Remove from heat. Stir in softened gelatin.
Whip the egg whites and fold sauce into them.
Cool. When partially set, beat until smooth.
Pour this mixture into the crumb crust.
Chill until set, about 2 hours.
Garnish with whipped cream and bits of candied ginger.
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