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Pumpkin Chiffon Pie

Serves: 8
Total Calories: 212

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
2 egg yolk, beaten
1/2 cup sugar
2 cups canned pumpkins
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 egg whites
1/2 cup sugar
baked pie shell

Directions:

Mix together gelatin and cold water. set aside to soften. Mix together egg yolks, sugar, milk, cinnamon, nutmeg, ginger, and salt in heavy pan cook while stirring until thick. Remove from heat and cool. Beat egg whites and sugar until stiff. Fold into mixture then pour into a baked pie shell and chill.

Nutritional Facts:

Serves: 8
Total Calories: 212
Calories from Fat: 10

This Pumpkin Chiffon Pie recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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