Pumpkin Chiffon Pie Recipe
This simple Pumpkin Chiffon Pie is just the way any chef would make it. Follow this extremely simple and quick way to make this Pumpkin Chiffon Pie and WOW your friends and family!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 envelope unflavored gelatine
1/4 cup cold water
I 1/2 cups cooked or canned strained pumpkin
1 tablespoon grated lemon rind
1/2 cup brown sugar, firmly packed
3 eggs, separated
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup evaporated milk
2 tablespoons margarine
1/3 cup granulated sugar
1 9-inch baked pie shell
Directions
Soften gelatine in cold water.
Combine remaining ingredients, except egg whites, granulated sugar and pie shell in top of a double boiler.
Cook over boiling water about 10 minutes.
Add gelatine and stir until dissolved.
Remove from heat and chill until mixture begins to set.
Beat egg whites until stiff; beat sugar in gradually.
Fold into pumpkin mixture and pour into pie shell.
Chill until firm.
Just before serving, top with whipped cream.
Makes one 9-inch pie.
Combine remaining ingredients, except egg whites, granulated sugar and pie shell in top of a double boiler.
Cook over boiling water about 10 minutes.
Add gelatine and stir until dissolved.
Remove from heat and chill until mixture begins to set.
Beat egg whites until stiff; beat sugar in gradually.
Fold into pumpkin mixture and pour into pie shell.
Chill until firm.
Just before serving, top with whipped cream.
Makes one 9-inch pie.
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