Pumpkin Chiffon Pie

1. 1

   Soften gelatin in cold water.

2. 2

   Combine spices, salt, pumpkin, milk and 1/2 cup of the sugar.

3. 3

   Add beaten egg yolks and blend. Cook over low heat until slightly thickened, stirring constantly. Remove from heat and add gelatin.

4. 4

   Stir until dissolved.

5. 5

   Cool and chill until partially thickened.

6. 6

   Whip egg whites with the remaining sugar.

7. 7

   Fold into pumpkin mix.

8. 8

   Turn into baked pie shell.

9. 9

   Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.