Name: Mom's Pumpkin Chiffon Pie
Ingredients: 1 Pie crust; 1 tb Gelatin; 1/4 c Cold water; 1 1/2 c Canned pumpkin; 1 c Brown sugar; 3 Egg; separated; 2 ts Cinnamon; 1/2 ts Ginger; 1/4 ts Allspice; 1/2 ts Salt; 2 tb Granulated sugar; 1 tb Orange rind; grated; 1/2 c Heavy cream

I think many times we don’t evangelize because we undertake everything in our own power. We attempt to leave God out of it. We forget that it is His will and pleasure for His gospel to be known. He wants sinners saved. Simply put, we don’t pray for opportunities to share the gospel, so how surprised should we be when they don’t come? If you’re not evangelizing because you think you lack opportunities, pray and be amazed as God answers your prayers.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Pies & past	6	Servings

INGREDIENTS

1		Pie crust
1	tb	Gelatin
1/4	c	Cold water
1 1/2	c	Canned pumpkin
1	c	Brown sugar
3		Egg; separated
2	ts	Cinnamon
1/2	ts	Ginger
1/4	ts	Allspice
1/2	ts	Salt
2	tb	Granulated sugar
1	tb	Orange rind; grated
1/2	c	Heavy cream

INSTRUCTIONS

Bake pastry shell.
Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks,
spices, and salt in top of double boiler; cook over hot, not boiling water
until thickened, stirring constantly. Add softened gelatin to hot pumpkin
mixture and stir until dissolved. R emove from hot water. Chill until it
begins to thicken.
Beat egg whites until stiff but not dry; beat in granulated sugar. Fold
into cooled pumpkin mixture, add orange rind.
Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top
with additional whipped cream.
Recipe By     : Mom
Posted to EAT-L Digest 30 October 96
Date:    Thu, 31 Oct 1996 21:46:26 -0600
From:    Fran <frich@TENET.EDU>

A Message from our Provider:

“You’re never too old for God”