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Pumpkin Chiffon Pie


  • 3 beaten egg yolks
  • 3/4 cup brown sugar
  • 1 1/2 cups canned pumpkin
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk
  • 1 envelope plain gelatine
  • 1/4 cup cold water
  • 3 stiffly beaten egg whites
  • 1/4 cup granulated sugar
  • 1 (9-inch) baked pie shell


  1. Combine first 7 ingredients in double boiler. Cook in double boiler until thick, stirring constantly.
  2. Soak gelatine in cold water. Mix into hot mixture.
  3. Chill until partially set.
  4. Beat egg whites; add sugar, and beat until stiff.
  5. Fold into pumpkin mixture.
  6. Pour into cooled pie shell and chill until set.
  7. Garnish with whipped cream.

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