Janes' Pumpkin Chiffon Pie

1. 1

   Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice.

2. 2

   Cook in top of double boiler until thick.

3. 3

   Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat.

4. 4

   Mix and cool.

5. 5

   When thickened, beat egg whites until foamy, then gradually add remaining sugar.

6. 6

   Beat until egg whites hold peak.

7. 7

   Fold into pumpkin mixture.

8. 8

   Pour into 9-inch baked pastry shell.

9. 9

   (I used a quiche dish.)

10. 10

    Chill.

11. 11

    Garnish with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.