PUMPKIN CHIFFON PIE crabber1949
3/4 cup brown sugar
1 tsp cinnamon
1 Tblsp plain gelatine
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
Combine these in a bowl.
Mix 3 slightly beaten egg yolks with 3/4 cup milk then add to first mixture.
Cook stirring constantly until mixture comes to a boil. Remove from heat.
Add 1 1/4 cups canned pumpkin NOT pumpkin pie filling
Chill until it mounds on a spoon.
Beat 3 egg whites until soft peaks form then add
1/3 c. sugar gradually
Beat until stiff peaks form.
Fold pumpkin mixture into the egg whites BUT do not beat it in.
Turn into a cooled, baked pie shell or tarts.
Chill
Garnish with whipped cream
The secret of a fluffy filling is to not let the pumpkin mixture get too stiff before folding into the egg whites.
