Layered Pumpkin Chiffon Pie Recipe
Layered Pumpkin Chiffon Pie was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. No other ingredient will make Layered Pumpkin Chiffon Pie taste so yummy than Pumpkin. Layered Pumpkin Chiffon Pie served as Dessert is the best food to pep me up. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
Gingersnap Crust
1/3 cup granulated sugar
1 envelope unflavored gelatin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup milk
3 egg yolks
1 cup canned or mashed cooked pumpkin
3 egg whites
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup sifted powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
Directions
Prepare Gingersnap Crust; set aside to cool.
In saucepan combine 1/3 cup granulated sugar, gelatin, cinnamon, allspice, ginger, nutmeg, and 1/2 teaspoon salt.
Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat till mixture bubbles and gelatin dissolves.
Remove from heat; chill till partially set.
Beat egg whites till soft peaks form.
Gradually add 1/4 cup granulated sugar; beat till stiff peaks form.
Fold into pumpkin mixture.
Pile half the mixture into cooled crust; set remaining aside.
Combine remaining ingredients; refrigerate half the mixture.
Whip remaining half; spread over pumpkin mixture.
Top with remaining pumpkin; chill till firm.
In saucepan combine 1/3 cup granulated sugar, gelatin, cinnamon, allspice, ginger, nutmeg, and 1/2 teaspoon salt.
Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat till mixture bubbles and gelatin dissolves.
Remove from heat; chill till partially set.
Beat egg whites till soft peaks form.
Gradually add 1/4 cup granulated sugar; beat till stiff peaks form.
Fold into pumpkin mixture.
Pile half the mixture into cooled crust; set remaining aside.
Combine remaining ingredients; refrigerate half the mixture.
Whip remaining half; spread over pumpkin mixture.
Top with remaining pumpkin; chill till firm.
