PUMPKIN CHIFFON PIE

By á-1459

Ingredients

• 6 beaten egg yolks (keep the whites)
• 1 ½ cups brown sugar
• 3 cups pumpkin
• 1 cup evaporated milk
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 enveloped Knox gelatin
• ½ cup cold water

Preparation

Step 1

Soak the gelatin in the cold water. In double boiler, cook the remaining ingredients until thick. Pour the gelatin into the hot mixture and let cool, stirring frequently.

Beat the 6 egg whites and ½ cup sugar until stiff. Fold into cooled pumpkin mixture and pour into 2 cooled, baked pie shells.