Monday, December 24, 2007

Marchi's Pumpkin Chiffon Pie

Blend: 1 Tbsp. gelatin, and 1/4 cup cold water.
Mix in saucepan:
3/4 cup brown sugar
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 1/3 cup pumpkin
3 large egg yolks
1/2 cup milk

Cook over low heat. Boil 1 minute. Remove from heat. Stir in soft gelatin. Cool. When partially set, beat. Carefully fold into meringue. Fill 9 inch pie shell, baked. Chill for 2 hours.

3 large egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar

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