Pies:

Pumpkin Chiffon Pie

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Ingredients

1 prebaked 9-inch pie shell
1 envelope Knox Gelatin from 1 ounce box
1/4 cup cold water
1-1/4 cups (15 ounces) canned pumpkin
1/2 cup milk
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar, divided
3 eggs, separated
2 tablespoons whiskey

Instructions

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in a double boiler. Add whiskey. Soften gelatin in cold water. Add to hot pumpkin mixture. Mix thoroughly and cool. When it begins to thicken, fold in stiffly beaten whites to which other 1/2 cup sugar has been added. Pour into previously baked pie shell. Chill in refrigerator. Yields 1 9-inch pie.

Susan Nixon
Silvis