FKN-Systems

Title: PUMPKIN CHIFFON PIE (L A Times)
Categories: Holiday, Newspaper, Pie/tart
Yield: 6 servings

1 Envelope unflavored gelatin 1 1/2 c Cooked mashed pumpkin or
3/4 c Light brown sugar, packed - canned pumpkin
1/2 ts Salt 3 Egg whites
1 ts Ground cinnamon 1/4 c Superfine granulated sugar
1/2 ts Ground nutmeg or mace 1 Baked 9-inch pie shell
3/4 c Milk Whipped cream
3 Egg yolks, well beaten Formatted by Manny Rothstein

Mix together gelatin, brown sugar, salt, cinnamon and nutmeg in top
of double boiler. Stir in milk, egg yolks and pumpkin. Place over
simmering water and cook, stirring often, until mixture is heated
through, about 10 minutes. Remove from heat. Chill until 1 spoonful
holds its shape.
Meanwhile, beat egg whites until stiff but not dry. Gradually beat in
superfine sugar and continue beating until very stiff. Fold gelatin
mixture into egg whites. Turn into pie shell, smoothing top. Cover
and chill until firm. Just before serving, garnish with whipped cream.
Makes 6 to 8 servings.

Copyright Los Angeles Times, November 16, 1995 By Marilyn Kluger,
Special to The Times
Submitted By MANNY ROTHSTEIN On 11-25-95