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Chiffon
Pumpkin Pie
| 1 tablespoon gelatin
¼ cup cold water 3 egg yolks 2/3 cup brown sugar 1¼ cups cooked pumpkin 1 teaspoon salt ½ teaspoon ginger ½ teaspoon nutmeg ½ teaspoon vanilla 3 egg whites 1/3 cup white sugar Baked pie shell Soak the gelatin in cold water. Beat egg
yolks, add brown sugar, pumpkin, salt, spices, vanilla and milk. Cook in
double boiler over hot water for about 10 minutes, stirring constantly.
Remove from fire and add gelatin. Stir until melted, then cool. Beat egg
whites until foamy, then gradually add white sugar. Beat until stiff. Fold
into cold pumpkin mixture and pour into baked pie shall. Let set in refrigerator
for three to four hours. Serve with sweetened whipped cream.
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