Chiffon Pumpkin Pie

• (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked↗1
• light brown sugar↗1 cup
• cinnamon↗1 teaspoon
• mace or 1/2 teaspoon allspice↗1⁄2 teaspoon
• clove, ground1⁄3 teaspoon
• salt↗1⁄4 teaspoon
• milk↗3⁄4 cup
• unbaked pie shell (9-inch)↗1
• eggs, separated↗3

Step-by-step instructions

1. 1

   Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.

2. 2

   Add milk and egg yolks. Mix well.

3. 3

   In another bowl, beat egg whites until firm.

4. 4

   Fold into pumpkin mix and pour into pie shell.

5. 5

   Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.

6. 6

   I use the blender for all mixing.