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Show This Week's RECIPE . . . Pumpkin Chiffon Pie is a favorite fav-orite holiday dessert for many and the following recipe is especially delicious. It was submitted by Mrs. Hal' G. MacKnight, of Price. PUMPKIN CHIFFON PIE (Makes two 9" pies) Have ready: 1 cup plus 2 tbs. brown sugar, firmly packed. Combine in top of double boiler: 1 No. 303 can Libby's pumpkin 1 cup plus 2 tbs. evaporated milk cup water 3 slightly beaten egg yolks half of the brown sugar tsp. salt y4 tsp. ginger tsp. nutmeg tsp. cinnamon Cook over boiling water until slightly thick. Add l'2 envelopes Knox gelatin softened in 1-3 cup water. Chill in refrigerator. Beat 3 egg whites until foamy. Add remaining sugar gradually. Beat until stiff. Fold the pumpkin mixture into the beaten egg whites. Add tsp. vanilla. Pour into baked pie shells and keep in refrigerator re-frigerator until ready to serve. |