Pumpkin Chiffon Pies
|Baked pie shell||2 (Pastry For Two 8 Or 9 Inch One Crust Pies)|
|Packed brown sugar||1 Cup (16 tbs)|
|Unflavored gelatin||4 Teaspoon|
|Canned pumpkin||16 Ounce|
|Eggs||4 , separated|
|Milk||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
Bake pie shells.
Mix brown sugar, gelatin, salt, ginger, cinnamon and nutmeg in medium saucepan.
Beat pumpkin, egg yolks and milk; stir into brown sugar mixture.
Cook over medium heat,stirring constantly, just until mixture boils.
Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in granulated sugar, 1 tablespoon at a time; beat until stiff and glossy.
Do not underbeat.
Fold pumpkin mixture into meringue; pile into baked pie shells (3 cups filling for each pie).
Garnish with whipped cream if desired.
(To serve today, chill until set, at least 3 hours.) Freeze uncovered 1 1/2 hours.
Place wooden picks at intervals around top of pie to prevent wrapper from sticking to pie.
Wrap, label and return to freezer.
1 hour 30 minutes before serving, remove Pumpkin Chiffon Pie(s) from freezer.
Thaw in wrapper in refrigerator.