PUMPKIN CHIFFON PIE
1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
½ cup GRANDMA’S MOLASSES
½ teaspoon salt
½ teaspoon ginger
¾ teaspoon nutmeg
¾ teaspoon cinnamon
1 cup mashed pumpkin
½ cup milk
½ cup sugar
9-inch, cold, baked pie shell
Soften gelatin in cold water. Mix egg yolks, molasses, salt, spices, and pumpkin. Stir in milk. Cook over hot water until thick, stirring constantly. Remove from heat; add softened gelatin. Chill over ice water until mixture begins to congeal, stirring frequently. Gradually beat sugar into beaten egg whites; fold into pumpkin-gelatin mixture. Pour into a cold, baked, 9-inch pie shell. Chill until firm. Garnish with whipped cream just before serving.
YIELD: 6 servings.
Sweet Potato or Squash Chiffon Pie: Replace pumpkin with mashed sweet potatoes or squash.