PUMPKIN CHIFFON PIE
1 env. plain gelatin 1/2 c. cider or apple juice 1/2 tsp. salt 2/3 c. brown sugar 1/2 tsp. each nutmeg & ginger 1 tsp. cinnamon 3 eggs, separated 3/4 c. milk 1 c. canned (or cooked) pumpkin 1/2 c. sugar CRUST: Use graham cracker crust with speck of cinnamon. Ginger snaps would be good. Soften gelatin in cider for 5 minutes. Combine with brown sugar, salt, spices and beaten yolks. Stir in milk. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
