Pumpkin Chiffon Pie

1. 1

   Beat egg yolks; add 1/2 cup sugar (1/4 cup brown and 1/4 cup white), pumpkin, milk, salt and spices.

2. 2

   Cook, stirring until thick.

3. 3

   Soften gelatine in 1/4 cup water and add to mixture, mixing well.

4. 4

   Let cool, then add beaten egg whites to which 1/2 cup white sugar has been added gradually.

5. 5

   Put in baked cooled pie shell.

6. 6

   Place in refrigerator until needed.

No nutritional information available.

No additional tips available.