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Mom's Pumpkin Chiffon Pie
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Recipe Information
Judy M

  • 1 box ginger snap cookies
  • 1 cup (225 ml) canned pumpkin
  • 3 eggs; separated
  • 1/2 cup (125 ml) sugar
  • 1 cup (225 ml) milk
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). ginger
  • 1/4 tsp (1 ml). nutmeg
  • 1 tsp (5 ml). cinnamon
  • 2 tbsp (30 ml). melted butter
  • 1 tbsp (15 ml). gelatin
  • 1/4 cup (60 ml) cold water
  • 1/2 cup (125 ml) sugar
  • Line a 9" glass pie plate with ginger snaps.
  • Cook pumpkin in a double boiler, stirring.
  • Mix egg yolks with sugar and milk and add to pumpkin with salt, spices, and butter.
  • Stir and cook to custard.
  • Add gelatin (dissolved in water), stir, and chill (helps to lay saran wrap on surface of custard so no skin forms).
  • Beat egg whites with other 1/2 cup (125 ml) of sugar and fold into the cooled custard.
  • Pour into ginger-snap lined plate and keep chilled.
  • Serve with sweetened whipped cream.
My absolute favorite pumpkin pie!!!

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