Pumpkin Chiffon Pie Recipe
Ingredients
| Ginger Cooky Crust | ||
| Unflavored gelatin | 1 | |
| Brown sugar | 1/4 Cup (16 tbs), firmly packed | |
| Salt | 1/4 Teaspoon | |
| 1 1/2 teaspoons pumpkin pie spice, or 1 teaspoon Chinese "five spice" | ||
| Eggs | 3 , separated | |
| Milk | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Canned pumpkin | 1 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
Directions
Prepare the crumb crust and refrigerate.
Combine the gelatin, brown sugar, salt, and spice mixture in a saucepan.
Beat egg yolks slightly and stir in milk, water, and pumpkin; add to sugar mixture.
Cook over medium heat, stirring constantly, to just below simmering point.
Set pan in ice water (or refrigerate); stir occasionally until mixture is cold and slightly thickened.
In a bowl, beat egg whites until thick; add granulated sugar, about 1 tablespoon at a time, and beat well after each addition.
Beat until whites hold firm peaks.
Fold gelatin mixture into the beaten egg whites.
Pour into crumb-lined pan and chill at least 4 hours, or overnight.
Combine the gelatin, brown sugar, salt, and spice mixture in a saucepan.
Beat egg yolks slightly and stir in milk, water, and pumpkin; add to sugar mixture.
Cook over medium heat, stirring constantly, to just below simmering point.
Set pan in ice water (or refrigerate); stir occasionally until mixture is cold and slightly thickened.
In a bowl, beat egg whites until thick; add granulated sugar, about 1 tablespoon at a time, and beat well after each addition.
Beat until whites hold firm peaks.
Fold gelatin mixture into the beaten egg whites.
Pour into crumb-lined pan and chill at least 4 hours, or overnight.
Chef
