Wednesday, November 23, 2011

Mamie Eisenhower's Pumpkin Chiffon Pie

Mamie Eisenhower's Pumpkin Chiffon Pie

Ingredients:

1 env. plain gelatin

4 tbsp. cold water

1 cup brown sugar

3 eggs, separated

1/2 cup milk

1-1/2 cups canned pumpkin

2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. allspice

3 tbsp. granulated sugar

1 baked 9" Pie Shell

Directions:

Soak gelatin in water for about 5 minutes. Combine brown sugar, egg yolks, milk, pumpkin, salt and spices in top of double boiler. Cook over boiling water, stirring until thickened. Remove from fire. Add gelatin, stir until thoroughly dissolved. Chill until mixture begins to set. Beat egg whites quite stiff; gradually add sugar while continuing to beat until stiff. Fold the meringue into pumpkin mixture. Pour into baked pie shell and chill until set.

Happy Thanksgiving!

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