Dad”s Pumpkin Chiffon Pie Recipe

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Type: Dad”s Pumpkin Chiffon Pie Free Cooking Recipe – Thanks Giving

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Ingredients / Directions
1 cup(s) pumpkin puree
3 eggs
1/2 cup(s) white sugar
1 cup(s) milk
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons butter
1 (.25 ounce) package unflavored gelatin
1/4 cup(s) water
1/2 cup(s) white sugar
1 (16 ounce) package gingersnap cookies Line one 9 inch pie pan with whole gingersnap cookies
breaking as necessary for fitting.
In a saucepan over medium heat cook pumpkin puree to heat through
stirring frequently.
Separate the eggs. Combine the egg yolks
1/2 cup(s) sugar
milk
spices and butter or margarine. Add to pumpkin and cook
stirring frequently until mixture is of custard consistency. Remove mixture from heat.
Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hour(s)).
Whip egg whites with the reaming 1/2 cup(s) sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hour(s)). Serve topped with whipped cream.

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