Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

Ingredients - makes one 9-inch pie

1 envelope Knox Unflavored Gelatine

3/4 cup firmly packed dark brown sugar

1/2 taspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup milk

1/4 cup water

3 eggs, separated

1 1/2 cups canned pumpkin

1/4 cup sugar

1 9-inch baked pie shell

Mix gelatine, sugar, salt and spices thoroughly in a sauce pan. Stir in milk, water, egg yolks and pumplin and mix well. Cook over medium heat. Stir constantly until gelatine is dissolved, mixture heated thoroughly. Remove from heat. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites unitl stiff. Beat in sugar. Fold gelatine mixture into stiffly beaten egg whites. Turn into a baked pie shell and chill until firm.

This is a condensed example from the new Knox On-Damera Recipes ....use the coupon in this leaflet to order your free copy now!