Pumpkin Chiffon Pie Recipe
I grew up eating this Pumpkin Chiffon Pie frequently and am happy to share this recipe with you. I have a weakness for Pumpkin, thus I prepare this recipe often. I prepare this yum Pumpkin Chiffon Pie as a Dessert every month or even more often. Just try this Pumpkin Chiffon Pie recipe, and you will never want to go for another recipe again.
Ingredients
3 egg yolks
2/3 cup milk
1/2 cup sugar
1/2 teaspoon each ginger, nutmeg, cinnamon and salt
1 (14 oz.) can pumpkin
1 envelope plain gelatin
1/4 cup cold water
3 egg whites
1/2 cup sugar
Directions
Mix first 5 ingredients in top of double boiler and cook until very hot.
Soften gelatin in cold water and add to pumpkin mixture.
Cook, stirring occasionally.
Beat the egg whites with 1/2 cup of sugar and add to cooled custard.
Pile in baked pie shell and cover with whipped cream.
Soften gelatin in cold water and add to pumpkin mixture.
Cook, stirring occasionally.
Beat the egg whites with 1/2 cup of sugar and add to cooled custard.
Pile in baked pie shell and cover with whipped cream.
