Pumpkin Chiffon Pie Recipe
This Pumpkin Chiffon Pie makes a good Dessert for most meals. Use the freshest of Pumpkin available to get a delicious Pumpkin Chiffon Pie. I prefer to make Pumpkin Chiffon Pie as a Dessert for all my family get-togethers. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
Ginger Cooky Crust
1 envelope unflavored gelatin
1/4 cup brown sugar, firmly packed
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice, or 1 teaspoon Chinese "five spice"
3 eggs, separated
1/2 cup milk
1/4 cup water
1 1/2 cups canned pumpkin
1/3 cup granulated sugar
Sweetened whipped cream (optional)
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.
