Food
Memere’s Pumpkin Chiffon Pie
By Yankee Magazine|Nov 15 2007|
Yield
Serves 8
Ingredients
2 teaspoons unflavored gelatin
1/4 cup water
3 eggs, separated
1 cup sugar, separated
1-1/4 cups canned pumpkin
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
Dissolve gelatin in water. Beat egg yolks, add 1/2 cup sugar, pumpkin, dry ingredients, and milk. Cook over low flame, stirring constantly until thickened, add gelatin until smooth. Let cool. Beat separated egg whites with remaining 1/2 cup sugar until stiff.
Fold in beaten egg whites until blended. Turn into cooked and cooled pie shell. Chill and serve with whipped cream.
