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Country Kitchen
January 1, 2008 Previous Recipe | Next Recipe
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CHICKEN CAN CAN
MACARONI CASSEROLE
TURTLES
BREAKFAST CASSEROLE
ORANGE NUT CAKE
SANTA FE SOUP
FIRE CRACKERS
PUMPKIN CHIFFON PIE
ALABAMA APPLE WRAPS
STRAWBERRY SALAD
PUMPKIN CHIFFON PIE

3 eggs, separated
1 cup sugar, divided
1 1/4 cups cooked pumpkin
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 tablespoon (1 envelope) unflavored gelatin
1/4 cup cold water
2 (9-inch) pie shells, baked
Non-dairy whipped topping

Beat egg yolks and 1/2 cup sugar until thick. Add pumpkin, milk, salt and spices. Cook in a heavy saucepan over low heat until thick. Soften gelatin in cold water. Pour into hot mixture; cool thoroughly. Beat egg whites and remaining 1/2 cup sugar until stiff. Add to cooled pumpkin mixture and gently combine. Pour into baked shells and chill. Spread whipped topping over pies before serving.





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