Pumpkin Chiffon Pie
October 31, 2016
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1Combine the first 7 ingredients a saucepan.
2Stir in the milk, egg yolks, and pumpkin.
3Cook and stir the filling over medium heat until the mixture boils and the gelatin dissolves.
4Remove from the heat and chill until partially set. Beat the egg whites until soft peaks form.
5Gradually add the sugar and beat until the whites form stiff peaks.
6Fold the beaten whites into the pumpkin mixture with prepared whipped cream.
8Chill until the filling is firm.
9Don't forget to get your DoughEZ non-stick rolling mat for less mess and even dough every time!