Pumpkin chiffon pie Eunie Stegink, executive assistant, enrollment management
3 egg yolks
1/2 cup sugar
1–1/2 cups cooked or canned pumpkin
2/3 cup milk
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 envelope Knox gelatin
1/4 cup water
1/2 cup sugar
3 egg whites
Beat egg yolks. Add 1/2 cup sugar, pumpkin, spices, salt and milk.Cook until thickened (on low heat) to a custard consistency. Stir frequently (so it doesn't burn). Remove from burner.
Soften gelatin in 1/4 cup cold water and dissolve in hot mixture. Cool.
When mixture is cool, beat egg whites until stiff. Slowly add 1/2 cup sugar. Fold beaten eggs whites into pumpkin mixture. Pour into a previously baked pie shell. Chill. Serve with whipped cream. Makes one large pie.
