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Pumpkin Chiffon 07

Make Pumpkin Chiffon 07 at home with Cold Water, Brown Sugar, Salt, Cinnamon, and Regular Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1 cup
• 1/2 tsp
• 2 tsp
• 1/2 cup
• 1/4 tsp
• 6 tbsp

Method (preview)

1. 1

   Mix brown sugar, salt and spices together in top of a double boiler, stir in the pumpkin.

2. 2

   Beat egg yolks until light and lemon colored (long time) and blend in milk.

3. 3

   Blend the egg mixture into pumpkin mixture and mix thoroughly.

4. 4

   Place over boiling water and cook until mixture thickens and flavors are blended (about 10 min.), stirring frequently.

5. 5

   Remove from heat and beat in the soaked gelatin using a rotary egg beater to blend correctly.

6. 6

   Cool mixture until it begins to set (15-20 min), then beat until fluffy with egg beater.

7. 7

   Make a stiff meringue by beating egg whites with cream of tartar until stiff enough to hold a point.

8. 8

   Then gradually beat in sugar until meringue is stiff and glossy.

9. 9

   Fold the meringue into the fluffy pumpkin mixture and pile lightly into a cool, baked graham cracker crust pie shell.

10. 10

    Chill in refrigerator until ready to serve.