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Pumpkin Chiffon Pie

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<p><a href="http://www.flickr.com/photos/stuart_spivack/4156613386/">http://www.flickr.com/photos/stuart_spivack/4156613386/</a></p>
Ingredients
  Unflavored gelatin 2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Sugar 1 Cup (16 tbs)
  Cooked mashed pumpkin 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ginger 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Gingersnap pie shell 1
  Whipped cream 1 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie

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