Pumpkin Chiffon Pie

1. 1

   Soak gelatin in water for 5 minutes.

2. 2

   Combine brown sugar, gelatin, egg yolks, milk, pumpkin and spices and beat together. Use very low heat or a double boiler.

3. 3

   Stir constantly for 10 minutes.

4. 4

   Remove and cool until mixture begins to gel.

5. 5

   Beat egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Beat 3 tablespoons of sugar in gradually until whites are stiff and glossy.

6. 6

   Fold into pumpkin mixture.

No nutritional information available.

No additional tips available.