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Pumpkin Chiffon Pie




Source of Recipe


Internet


List of Ingredients




1 envelope of unflavored gelatin
1/4 cup of cold water
3 eggs, separated
3 tablespoons of sugar
3/4 cup of Sue Bee Honey
1/2 cup of evaporated milk
1/2 teaspoon of salt
2 teaspoons of pumpkin pie spice
15 ounce can of pumpkin
9 inch baked pie shell

Dissolve the gelatin in cold water and let it set for 5 minutes. Beat egg whites until frothy, add sugar gradually and continue beating until stiff peaks form. Set aside. Mix Sue Bee Honey (or your favorite), milk, egg yolks, pumpkin and spices. Bring to a boil over medium heat, stirring constantly. Make sure the mixture is actually boiling, not just bubbling. Stir in beaten egg whites until well mixed and again bring to a boil. Remove from the heat. Stir in gelatin mixture until well blended. Fill pie shell and chill for several hours until filling is cooled and set.
Cut into 8 pie slices.


Recipe