A pilgrimage to resource efficiency 

Pumpkin Chiffon Pie Recipe

1 tablespoon gelatin (1 envelope)
¼ cup cold water
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
Slight dash of ginger
1 teaspoon vanilla
1 ¼ cups of pumpkin puree
1 cup brown sugar
½ cup cream
3 beaten egg yolks
3 stiffly beaten egg whites

Heat pumpkin, cream sugar, spices and salt. Pour over egg yolks. Heat in a double boiler, stirring constantly until thick then stir in gelatin. Cool. When it begins to set beat hard and fold in egg whites and vanilla. Pour into a baked pie shell and chill until set. Top with whipped cream sweeetened with a little brown sugar and vanilla.

For Successful Pie Crust:
Use the least amount of flour possible when rolling out dough.
Work quickly. Too much handling toughens pie crust.
Be sure to perforate crust of prebaked pie shells well on all sides with fork before baking.


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