Pumpkin Chiffon Pie Recipe
Introduce this Pumpkin Chiffon Pie to your yearning taste buds, they'll not ever ask for anything else for a long time to come. Please try out this Pumpkin Chiffon Pie recipe. I am waiting to know how it worked for you.
Summary
Ingredients
1 envelope unflavored gelatin
1/4 cup bourbon
3 eggs, separated
1 (16-ounce) can pumpkin
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup milk
1/4 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1 baked 9-inch pastry shell Ginger Cream Topping
Directions
Soften gelatin in bourbon; let stand 5 minutes.
Beat egg yolks slightly.
Combine gelatin mixture, egg yolks, pumpkin, brown sugar, salt, pumpkin pie spice, and milk in top of a double boiler.
Cook over boiling water, stirring occasionally, about 10 minutes or until thoroughly heated.
Chill until mixture mounds when dropped from a spoon.
Beat egg whites (at room temperature) and cream of tarter until foamy.
Gradually add sugar, beating until stiff peaks form.
Fold into pumpkin mixture; spoon into prepared pastry shell.
Chill several hours or until firm.
To serve, top with Ginger Cream Topping.
Beat egg yolks slightly.
Combine gelatin mixture, egg yolks, pumpkin, brown sugar, salt, pumpkin pie spice, and milk in top of a double boiler.
Cook over boiling water, stirring occasionally, about 10 minutes or until thoroughly heated.
Chill until mixture mounds when dropped from a spoon.
Beat egg whites (at room temperature) and cream of tarter until foamy.
Gradually add sugar, beating until stiff peaks form.
Fold into pumpkin mixture; spoon into prepared pastry shell.
Chill several hours or until firm.
To serve, top with Ginger Cream Topping.
