FESTIVE PUMPKIN CHIFFON PIE 1963

FESTIVE PUMPKIN CHIFFON PIE 1963

From Billie Reid

Mix together in the top of a double boiler:
1 envelope Knox unflavored gelatin
3/4 cup firmly packed dark brown sugar
1/2 t. salt
1/2 t. nutmeg
1 t. cinnamon

Stir in:
1/2 cup milk
1/4 cup water
3 egg yolks (reserve egg whites for later)
1  1/2 cups canned pumpkin

Mix well.

Cook over boiling water, stirring occasionally, until gelatin dissolves and mixture is heated (10 minutes).

Remove from heat.

Chill until mixture mounds when dropped from a spoon.

Beat 3 egg whites until stiff; beat in 1/4 cup sugar.

Fold in gelatin mixture.

Turn into a 9" baked pie shell. 

Chill until firm.

Just before serving, top with whipped cream.