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Mamie Eisenhower's Favorite Pumpkin Chiffon Pie
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Recipe Information
Lighter than the usual pumpkin pie.

Serves/Makes:6 or more

  • 3 eggs, separated
  • 3/4 cup (175 ml) brown sugar
  • 1-1/2 cups (350 ml) cooked pumpkin
  • 1/2 cup (125 ml) milk
  • pinch of salt
  • 1/2 tsp (2 ml) nutmeg
  • 1 tsp (5 ml) cinnamon
  • 1 envelope unflavored gelatin
  • 1/4 cup (60 ml) cold water
  • 1/4 cup (60 ml) granulated sugar
  • heavy cream, for whipping
  • baked pie shell
  • Combine beaten eff yolks with brown sugar, pumpkin, milk, salt, nutmeg and cinnamon.
  • Cook in double boiler until thick, stirring constantly.
  • Soak gelatin in cold water and then stir into hot mixture until well dissolved.
  • Set aside to cool.
  • When cool, put into the refrigerator until partly set.
  • Beat egg whites until stiff, gradually add granulated sugar and beat until it makes soft peaks.
  • Fold into partially set gelatin mixture.
  • Pour into baked pie shell and chill until firm.
  • Garnish with whipped cream.

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