Toll House Pumpkin Chiffon Pie

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1 9-inch shell of Plain Pastry Place in top of double boiler

1 cup(s) steamed, strained fresh or canned pumpkin Cook 10 min stirring occasionally. Combine:

3 Egg yolks Beaten

1/2 cup(s) Sugar

1 cup(s) Milk Stir into pumpkin. Add:

1/2 teaspoon(s) Salt

1/2 teaspoon(s) Ginger

1/4 teaspoon(s) Nutmeg

1 teaspoon(s) Cinnamon

2 tablespoon(s) Butter Melted. Cook until of custard consistency. Remove from heat. Add

1 tablespoon(s) Gelatin Softened in

1/4 cup(s) Cold Water Stir till dissolved and chill. When mix begins to congeal fold in

4 Egg Whites Beaten stiff with

1/2 cup(s) Sugar Gradually beaten in

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