Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

1 envelope gelatin

1/4 cup water

3/4 cup dark brown sugar

1/2 teaspoon salt

1 1/2 teaspoon pumpkin pie spice

1/2 cup evaporated milk

3 egg yolks beaten

1 15 oz can pumpkin

3 egg whites

1/4 cup sugar

Directions: 

1. Dissolve gelatin in water.

2. Combine with other ingredients and cook slowly until heated through. Chill.

3. Beat egg whites until stiff. Beat in sugar slowly. 

4. Fold egg whites into the pumpkin mixture. 

5. Pour into baked pie crust.

*Makes two 9 inch pies

Lemon Meringue Pie

Lemon Meringue Pie

Pie Filling:
6 T cornstarch
1 1/4 cup sugar
2 cups water
1/3 cup lemon juice
3 egg yolks
1 t vinegar
1 t lemon extract
3 T butter

Meringue:
3 egg whites
3/4 cup sugar
1/4 t cream of tartar

Directions: 
1. Combine corn starch, sugar, and water. Dissolve.
2. Beat egg yolks and lemon juice together. Add to mixture.
3. Heat until thick.
4. Remove from heat. Add vinegar, lemon extract and butter.
5. Pour into cooked pie crust. Let cool.

Meringue:
6. Beat egg whites and cream of tartar until soft peaks. Add sugar slowly-- about a tablespoon at a time.
7. Continue beating til eggs reach stiff peaks.
8. Cover pie with meringue. Cook in 350 degree oven til browned.