Pumpkin Chiffon Pie Recipe
Ingredients
| Unflavored gelatin | 2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Sugar | 1 Cup (16 tbs) | |
| 1 1/4 cups mashed cooked pumpkin | ||
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 Gingersnap Pie Shell | ||
| Whipped cream | ||
Directions
Soften gelatin in water 5 minutes.
Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk.
Cook over low heat, stirring constantly until mixture begins to thicken.
Add gelatin to hot pumpkin and stir until dissolved.
Cool.
When mixture begins to thicken, beat egg whites until almost stiff and beat in remaining sugar, 1 tablespoon at a time.
Fold into pumpkin mixture, pour into pie shell and chill until firm.
Cover with whipped cream.
Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk.
Cook over low heat, stirring constantly until mixture begins to thicken.
Add gelatin to hot pumpkin and stir until dissolved.
Cool.
When mixture begins to thicken, beat egg whites until almost stiff and beat in remaining sugar, 1 tablespoon at a time.
Fold into pumpkin mixture, pour into pie shell and chill until firm.
Cover with whipped cream.
Chef
