Grandma's Recipes for Mother and Daughter

by American Molasses Company

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.

PUMPKIN PIE

⅔ cup sugar

1 tablespoon flour

½ teaspoon salt