Mary Wyatt’s Pumpkin Chiffon Pie

One 9” pie shell
One envelope of Knox, unflavored gelatin
¼ cup cold water
1 cup sugar
3 tbl cornstarch
½ tsp salt
½ tsp ginger
¼ tsp nutmeg
1 tsp cinnamon
1 cup Libby canned pumpkin
1 cup evaporated skim milk
2 Tbsp butter
4 egg whites
¼ cup crushed pecans

Bake pie shell. Soften the gelatin in the cold water. Combine ½ cup of the sugar with the cornstarch, salt, ginger, nutmeg, and cinnamon. Add pumpkin and evaporated skim milk. Mix well. Cook about 12 to 15 minutes over medium heat until thickened. Stir constantly. Add the gelatin mixture and the margarine. Stir until dissolved. Cool mixture until partially set.

Beat the egg whites until soft peaks form. Gradually add the remaining ½ cup sugar to the egg whites. Continue beating until stiff peaks form. Fold egg mixture into pumpkin mixture.

Place pie filling into pie shell. Garnish with crushed pecans. Chill until well set.

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