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Pumpkin-Chiffon Pie (regular crust)

Source of Recipe


T & C Cookbook (1950's)






List of Ingredients



• Cool pie shell.
  
• Soften 1 envelope or 1 tablespoon unflavored gelatin in 1/4 cup cold water
  
• Mix in double boiler:
  
• 3/4 cup sugar
  
• 2 tsp cinnamon
  
• 1/2 tsp allspice
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ginger
  
• Stir in:
  
• 1-1/3 cup mashed cooked pumpkin
  
• Stir in mixture- 3 well beaten egg yolks and 1/2 cup milk.
  
• Meringue: 3 egg whites and 6 tablespoons sugar.
  






Instructions



1. Mix thoroughly and place over boiling water.
   
   
2. cook until mixture thickens and flavors are blended (about 10 minutes)
   
   
3. Stirring frequently, remove from heat. Beat in with rotary beater the softened gelatin. Cool mixture until it begins to set (15-20 minutes) then beat until fluffy with rotary beater.
   
   
4. Make a stiff meringue. Fold into fluffy pumpkin mixture.
   
   
5. pile lightly in a cooled baked pie shell.