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Show This Week's RECIPE... Time is rolling around to be thinking of that special Thanks i giving Day dinner. Why not top 1 off the menu with a delicious Pumpkin Chiffon Pie. It makes a truly wonderful light dessert1 after a heavy meal, and still has all the airs of that spicy j old-fashioned pumpkin pie. The following recipe was submitted by Mrs. R. V. Larson. Pumpkin Chiffon Pie 3 egg yolks V3 cup brown sugar Vi cup white sugar IV2 cups canned pumpkin V3 cup milk V2 tsp. salt V2 tsp. ginger Vi tsp. cinnamon Vz tsp. nutmeg 1 envelope unflavored gelatin cup cold water 3 egg whites 1 baked pie shell Beat egg yolks well. Add the brown sugar, pumpkin, milk, salt and spices. Cook in top of double boiler, stirring constantly unitl thoroughly heated and slightly thick. Sprinkle gelatin with cold water. Let stand 5 minutes. Add to hot mixture and stirr until dissolved. Chill until slightly thickened. Beat egs whites, adding white sugar gradually. Fold into pumpkin pump-kin mixture. Pour into pie shell and chill until firm. Serve with whipped cream. |