Holiday Pumpkin Chiffon Pie Recipe
Ingredients
1 envelope (1/4 oz.) unflavored gelatin
1/4 cup cold water
3 eggs, separated
1 1/3 cups mashed pumpkin
1/3 cup brown sugar, firmly packed
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon cream of tartar
1/4 cup sugar
1 (9 inch) pie shell, baked,
Directions
Place gelatin and water in a 2 qt.glass casserole dish.
Beat in egg yolks.
Let stand until gelatin softens.
Stir in pumpkin, brown sugar, pumpkin pie spice and salt.
Gradually stir in milk.
Cover and microwave 6 minutes 30 seconds to 8 minutes 30 seconds or until mixture comes to a boil.
Stir twice during cooking.
Cool.
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and beat until stiff peaks form.
Fold into cooled pumpkin mixture.
Spoon filling into pie shell and refrigerate several hours or until set.
Beat in egg yolks.
Let stand until gelatin softens.
Stir in pumpkin, brown sugar, pumpkin pie spice and salt.
Gradually stir in milk.
Cover and microwave 6 minutes 30 seconds to 8 minutes 30 seconds or until mixture comes to a boil.
Stir twice during cooking.
Cool.
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and beat until stiff peaks form.
Fold into cooled pumpkin mixture.
Spoon filling into pie shell and refrigerate several hours or until set.
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