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Pumpkin Chiffon Pie

Yield one 9-inch pie


  • 3/4 cup firmly packed brown sugar
  • 1 envelope unflavored gelatin
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 eggs, separated
  • 3/4 cup milk
  • 1 1/4 cups cooked, mashed pumpkin
  • 1/3 cup sugar
  • 1 baked (9-inch) pastry shell
  • Whipped cream
  • Chopped pecans

How to Make It

  1. Combine brown sugar, gelatin, salt, cinnamon, nutmeg, and ginger in a heavy saucepan. Combine egg yolks and milk; beat well. Stir egg mixture into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in pumpkin. Chill until mixture begins to thicken.

  2. Beat egg whites (at room temperature) until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chilled pumpkin mixture. Pour filling into pastry shell. Chill. Garnish with whipped cream and pecans before serving.

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