Pumpkin Chiffon Pie Recipe
This Pumpkin Chiffon Pie recipe easily finds way to the top of my favorite list. This Pumpkin Chiffon Pie is a perfect Dessert. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Pumpkin Chiffon Pie.
Ingredients
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3 slightly beaten egg yolks
3/4 cup milk
1 1/4 cups canned or mashed
cooked pumpkin 3 egg whites
1/3 cup granulated sugar
1 9-inch Graham-cracker Crust,
Directions
In saucepan, combine brown sugar, gelatin, salt, and spices.
Combine egg yolks and milk; stir into brown-sugar mixture.
Cook and stir till mixture comes to a boil.
Remove from heat; stir in pumpkin.
Chill till mixture mounds slightly when spooned.(Test every now and then don't let it get too stiff.)
Beat egg whites till soft peaks form; gradually add granulated sugar, beating to stiff peaks.
Fold pumpkin mixture thoroughly into egg whites.
Turn into crust.
Chill firm.
Garnish with whipped cream; drizzle with vanilla caramel sauce.
Combine egg yolks and milk; stir into brown-sugar mixture.
Cook and stir till mixture comes to a boil.
Remove from heat; stir in pumpkin.
Chill till mixture mounds slightly when spooned.(Test every now and then don't let it get too stiff.)
Beat egg whites till soft peaks form; gradually add granulated sugar, beating to stiff peaks.
Fold pumpkin mixture thoroughly into egg whites.
Turn into crust.
Chill firm.
Garnish with whipped cream; drizzle with vanilla caramel sauce.
