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Pumpkin Chiffon Pie (amish Cooking)

Author/Submitted by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4
Servings: 1
Categories: Desserts / Pies & Pastries

1  envelope  unflavored gelatin
1/4  cup  cold water
3/4  cup  brown sugar
1/2  teaspoon  salt
1/2  teaspoon  nutmeg
1  teaspoon  cinnamon
1/2  cup  milk
1  cup  cooked pumpkin
3    eggs, separated
1/4  cup  sugar

Dissolve the gelatin in the water. Mix it in with all the other ingredients except the egg whites and 1/4 cup sugar. Put the mixture into a saucepan over medium heat for 10 minutes, stirring it constantly. Remove it from the heat and let it cool until the mixture is partially set. Then beat the egg whites until stiff, add the 1/4 cup of sugar and fold it into the pumpkin mixture. Pour it into a 9-inch baked pie shell. Top the pie with whipped cream before serving.

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