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Pumpkin or Squash Chiffon Pie

Pumpkin or Squash Chiffon Pie
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Yield: Serves 6-8.

A lighter pie than the traditional pumpkin.

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  • 3 eggs, separated
  • 3/4 cup sugar
  • 1-1/4 cups pumpkin or squash, canned, or steamed, drained, and mashed
  • 1/2 cup milk
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • Whipped cream


Preheat oven to 450 degrees F. Prepare a 9-inch pie shell, prick crust every inch around sides and bottom, and bake for 12 minutes, or until barely brown. Set aside to cool. Beat egg yolks until thick and lemon colored. Add half the sugar, the pumpkin or squash, milk, and spices. Cook until thick in top of double boiler over gently boiling water. Dissolve gelatin in cold water and add to squash mixture. Cool. Beat egg whites and remaining sugar until stiff. Then fold into cooled gelatin-squash mixture. Pour into baked shell and chill until firm. Serve topped with whipped cream.
Updated Tuesday, November 27th, 2007

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