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Pumpkin Chiffon Pie

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Ingredients
  Ginger cookie crust 1
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Brown sugar 1⁄4 Cup (4 tbs), firmly packed
  Salt 1⁄4 Teaspoon
  Pumpkin pie spice/1 teaspoon chinese "five spice" 1 1⁄2 Teaspoon
  Eggs 3 , separated
  Milk 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
Directions

Prepare the crumb crust and refrigerate.
Combine the gelatin, brown sugar, salt, and spice mixture in a saucepan.
Beat egg yolks slightly and stir in milk, water, and pumpkin; add to sugar mixture.
Cook over medium heat, stirring constantly, to just below simmering point.
Set pan in ice water (or refrigerate); stir occasionally until mixture is cold and slightly thickened.
In a bowl, beat egg whites until thick; add granulated sugar, about 1 tablespoon at a time, and beat well after each addition.
Beat until whites hold firm peaks.
Fold gelatin mixture into the beaten egg whites.
Pour into crumb-lined pan and chill at least 4 hours, or overnight.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday
Ingredient: 
Pumpkin

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