Fluffy Pumpkin Pie
Pastry for deep 9 in. pie or 10 in.

2 cup cooked pumpkin
34 cup milk

2 egg yolks beaten

1 cup brown sugar
3% t. salt

2 t. cinnamon
%, t. cloves
Ye t. ginger

2 egg whites
Y3 cup crushed bran flakes

miniature marshmallows
Combine pumpkin with milk and beaten egg yolks, mix sugar and spices, add to
pumpkin mixture and blend well. Beat egg whites until stiff, but not dry, fold into
pumpkin mixture. Line pie plate with pastry, place /3 cup bran flakes on bottom of
pastry, also enough miniature marshmallows to cover bottom of pie plate. Pour
pumpkin mixture into pie plate. Bake at 350-375 for 50 - 60 mins. The
marshmallows and bran flakes come through to the top and form sort of a
meringue, and the pumpkin is nice and fluffy. This pie freezes well, warm in oven
before serving.
Vivien Tucker
Ste. Rose, Man.

Rhubarb Caramel Meringue Pie

3 cups fresh or frozen rhubarb

1 T. butter
1Y%2 cup brown sugar

2 T. corn starch

2 T. strawberry jello

2 egg yolks

Y4 cup cream
Ye t. salt

1 pie shell (cooked)

2 egg whites

4 T. white sugar

First melt butter in heavy sauce pan on stove at med. heat, and cook sugar and
rhubarb for 8 min. Combine egg yolks, corn starch, 2 cup sugar, jello, cream and
salt, mix well. Add to rhubarb and cook 3 min. longer. Pour into cooked pie shell.
Meringue: beat 2 egg whites with 1/2 t. cream of tarter, adding 4 T. sugar gradually
until stiff — but not dry. Spoon meringue on rhubarb mixture and place in 325 -
350 oven for meringue to golden. Cool before serving.

Mrs. Vivien Tucker
Ste. Rose, Man.

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