Pumpkin Chiffon Pie Recipe
Ingredients
| 1 envelope Knox Unflavored Gelatine | ||
| Brown sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Eggs | 3 , separated | |
| Milk | 3/4 Cup (16 tbs) | |
| Pumpkin | 1 16 Ounce | |
| Sugar | 1/4 Cup (16 tbs) | |
| Pastry shell | 9 inch, baked | |
Directions
In medium saucepan, mix Unflavored Gelatine, brown sugar, salt and spices; blend in egg yolks beaten with milk.
Let stand 1 minute.
Stir over low heat until Gelatine is completely dissolved, about 8 minutes; blend in pumpkin.
Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff.
Fold into Gelatine mixture.
Turn into prepared crust and chill until firm.
Garnish, if desired, with whipped cream.
Let stand 1 minute.
Stir over low heat until Gelatine is completely dissolved, about 8 minutes; blend in pumpkin.
Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff.
Fold into Gelatine mixture.
Turn into prepared crust and chill until firm.
Garnish, if desired, with whipped cream.
Chef
