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.