Pumpkin Chiffon Pie

By knox_bh01

Ingredients

• 1/3 cup light brown sugar firmly packed
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon flour
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 2 eggs separated
• 1/3 cup cream
• 1 tablespoon plain gelatin
• 1/3 cup milk
• 1/4 cup orange juice
• 2 tablespoons sugar
• 1/2 teaspoon orange rind grated
• 1 9 inch pie shell baked

Preparation

Step 1

Combine first 5 ingredients thoroughly. Add a little of the pumpkin, and blend into a smooth paste. Add to the rest of the pumpkin in the top of a double boiler. Mix well. Add egg yolks to cream and beat until well mixed. Add to pumpkin mixture. Cook over hot water for 10 minutes. Stir occasionally to keep smooth. Meanwhile, soften gelatin in the milk. Add to the hot mixture. Stir until gelatin is completely dissolved and well blended. Add the orange juice and orange rind. Cool. Beat egg whites until stiff. Gradually add 2 tablespoons sugar to the whites; beat until thick and smooth. Fold thoroughly but lightly into cooled pumpkin mixture. Turn into a cooled pie shell. Chill for at least 1 hour or until set.