Pumpkin Chiffon Pie

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pumkinchiffon.jpg

Ingredients: 

  • 1 envelope plain gelatin 

  • ½ cup sugar

  • ½ teaspoon salt

  • ½ teaspoon cinnamon 

  • ½ teaspoon allspice 

  • ¼ teaspoon ginger 

  • ¼ teaspoon nutmeg 

  • ¾ cup milk 

  • 2 egg yolks 

  • 1 cup canned pumpkin 

  • 2 egg whites 

  • ¼ cup sugar 

  • ½ cup heavy cream 

  • 1 graham cracker crust 

Instructions: 

  1. Combine gelatin, ½ cup sugar, salt, cinnamon, allspice, ginger, and nutmeg in saucepan.

  2. Stir in milk, egg yolks, and pumpkin.

  3. Cook and stir over medium heat until mixture boils and gelatin dissolves.

  4. Remove from heat and chill until partially set.

  5. Beat egg whites until soft peaks form.

  6. Gradually add ¼ cup sugar and beat to stiff peaks.

  7. Whip cream.

  8. Fold egg whites and whipped cream into pumpkin mixture.

  9. Pour into crust. Chill until firm. 

This recipe is from Helen Grumbach.

Pumpkin Muffins

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pumkin muffin.jpg

Ingredients:

  • 4 eggs

  • 2 cups sugar

  • 2 cups pumpkin 

  • 1 ½ cups cooking oil

  • 1 cup raisins 

  • 1 cup nuts

  • 3 cups flour

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons cinnamon 

  • 1 teaspoon salt

Instructions:

  1. Beat eggs, sugar, pumpkin, and cooking oil. Add raisins and nuts if desired.

  2. Blend flour, baking powder, baking soda, and salt to egg mixture.

  3. Bake at 350 for 20 to 30 minutes. Freezes well. Serves 24.

This recipe is from Mrs. Ludwig Weichel.