Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Ingredients: 2/3 C. light brown sugar; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1/2 C. milk; 1/2 tsp. ground ginger; 1/2 tsp. cinnamon; 1-1/4 C. pumpkin (cooked and mashed); 3 eggs (separated); 1/2 C. granulated sugar; 1 pie shell (baked)

Featuring specialty crop recipes

This recipe courtesy of The Great Pumpkin Patch

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Pumpkin Chiffon Pie

Course Dessert

Servings 1 pie

Ingredients

2/3 C. light brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 C. milk
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1-1/4 C. pumpkin cooked and mashed
3 eggs separated
1/2 C. granulated sugar
1 pie shell baked

Instructions

In a medium saucepan, mix together first 8 ingredients and the 3 egg yolks.
Cook over medium heat, stirring constantly until it boils.
Remove from heat and cool COMPLETELY.
Make meringue of 3 egg yolks and 1/2 c. sugar and carefully fold into the cooled mixture.
Pour into baked pie shell.
Chill until set, approximately 2 hours.
Garnish with whipped cream.