Pumpkin Chiffon Pie Recipe
No one can eat just one is my claim for this recipe of Pumpkin Chiffon Pie. Use the freshest of Vegetable available to get a great Pumpkin Chiffon Pie. I will prepare this Pumpkin Chiffon Pie as Dessert for a get-together I am soon going to host. You will love this delicious Pumpkin Chiffon Pie recipe! Dont miss it, Try it!
Ingredients
2 envelopes unflavored gelatin
1/2 cup milk
1 16-ounce can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs, separated, at room temperature
Sugar
1 3 1/2-ounce can flaked coconut
3/4 cup graham-cracker crumbs
4 tablespoons butter or margarine softened
1/2 cup heavy or whipping cream for garnish
Directions
1. In heavy 3-quart saucepan, sprinkle gelatin evenly over milk; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until gelatin completely dissolves. Stir in pumpkin, cinnamon, ginger, nutmeg, salt, egg yolks, and 1/2 cup sugar. Cook over low heat about 10 minutes, stirring constantly, until mixture is very thick (do not boil or mixture will curdle). Refrigerate pumpkin mixture about 45 minutes or until mixture is chilled but not set.
2. Meanwhile, preheat oven to 375°F. Spread coconut in 15 1/2 by 10 1/2" jelly-roll pan; bake, stirring occasionally, until lightly browned, about 10 minutes. In 9-inch pie plate, mix toasted coconut, graham-cracker crumbs, butter or margarine, and 1 tablespoon sugar. Press mixture firmly onto bottom and up side of pie plate just to rim.
3. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, gently fold beaten whites into pumpkin mixture; spoon into crust. Refrigerate pie about 2 hours or until filling is set.
2. Meanwhile, preheat oven to 375°F. Spread coconut in 15 1/2 by 10 1/2" jelly-roll pan; bake, stirring occasionally, until lightly browned, about 10 minutes. In 9-inch pie plate, mix toasted coconut, graham-cracker crumbs, butter or margarine, and 1 tablespoon sugar. Press mixture firmly onto bottom and up side of pie plate just to rim.
3. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, gently fold beaten whites into pumpkin mixture; spoon into crust. Refrigerate pie about 2 hours or until filling is set.
