Pumpkin Chiffon Pie
(YIELD: 3 PIES)
2 c. sugar
1c. brown sugar, packed
1-1/2 tsp. cinnamon
1-1/2 tsp. ginger
1-1/2 tsp. allspice
1/2 tsp. ground cloves
1-1/2 c. water
9 eggs
3/4 c. milk
15 oz. canned pumpkin
1/2 tsp. salt
3 baked pastry shells
procedure:
1. combine 1/2 cup sugar in heavy saucepan, with brown sugar,
spices, and water.
2. beat yolks with milk and pumpkin; stir into gelatin mixture,
3. cook stirring constantly until gelatin dissolves.
4. chill mixture, stirring occasionally, until mixture mounds slightly when dropped from spoon,
5. beat egg whites and salt until stiff but not dry. gradually
add remaining 1-1/2 cups sugar and beat until very stiff, fold in gelatin mixture, turn into baked pastry shells,
6. chill until firm, serve topped with whipped cream optional.
(the recipe calls for gelatin mixture, not listed in the ingredients, i assume this to be a package or two of unflavored gelatin).
source: KJFSC