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Pumpkin Chiffon Pie

Quick.easy.cooking's picture
Ingredients
  Unflavored gelatin 1 (Knox)
  Brown sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Eggs 3 , separated
  Milk 3⁄4 Cup (12 tbs)
  Canned pumpkin 16 Ounce (1 Can)
  Sugar 1⁄4 Cup (4 tbs)
  9 inch baked pastry shell 1
Directions

In medium saucepan, mix Unflavored Gelatine, brown sugar, salt and spices; blend in egg yolks beaten with milk.
Let stand 1 minute.
Stir over low heat until Gelatine is completely dissolved, about 8 minutes; blend in pumpkin.
Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff.
Fold into Gelatine mixture.
Turn into prepared crust and chill until firm.
Garnish, if desired, with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable

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