Carol L. Cain
Pumpkin Chiffon Pie
Graham cracker crust 1 1/2 c. crumbs 1/4 c. sugar 8 oz melted margarine Mix and press into bottom and sides of 10" pie plate or 9" spring form Bake at 350 for 10 min. then chill 1 envelope plain gelatin 3/4 c. brown sugar 1/4 t. salt 1 t. cinnamon 1/2 t. ginger 1/4 t. ground cloves 14 oz. caned or cooked pumpkin 1/2 c. milk 2 egg yolks combine in a pan and stir over medium heat until it boils then chill until it mounds when dropped from a spoon. Beat 2 egg whites 1/3 c, sugar Fold into pumpkin mixture. Fold in 1/2 c. sour cream 1 t. grated orange rind Spread into crust and chill. Decorate with wiped cream and preserved ginger