Brown-Dunkin's Pumpkin Chiffon Pie
- 2 teaspoons unflavored gelatin
- 14 cup cold water
- 3 eggs, separated
- 1 cup sugar
- 1 12 cups pumpkin
- 12 teaspoon cinnamon
- 14 teaspoon nutmeg
- 12 cup milk
- 12 teaspoon salt
- 2 cups whipped cream
- 1 (9 inch) pie shells, baked
- Soften gelatin in water for 5 minutes.
- Beat egg yolks and sugar, pumpkin, salt, spices and milk.
- Cook over low heat, stirring constantly, until mixture begins to thicken.
- Add gelatin to hot pumpkin and stir until dissolved.
- Cool.
- When mixture begins to thicken, fold in 1/2 of the whipped cream and pour into pie shell.
- Chill until firm.
- Cover with remaining whipped cream.
unflavored gelatin, cold water, eggs, sugar, pumpkin, cinnamon, nutmeg, milk, salt, whipped cream, pie shells
Taken from www.food.com/recipe/brown-dunkins-pumpkin-chiffon-pie-94102 (may not work)