PUMPKIN CHIFFON PIE I
This is one of my sister's introductions to the family traditions!
Provided by Carla A.
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 13
Steps:
- Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
- Soften gelatin in cold water, then stir into hot mixture.
- Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!
Nutrition Facts : Calories 228.8 calories, Carbohydrate 37.2 g, Cholesterol 78 mg, Fat 7.3 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 2.6 g, Sodium 371.3 mg, Sugar 27.8 g
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