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Layered Pumpkin Chiffon Pie

Holiday.Cook's picture
Ingredients
  Gingersnap crumbs 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 4 Tablespoon, melted
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Salt 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Egg yolks 3
  Mashed pumpkin 1 Cup (16 tbs) (Canned / Cooked)
  Egg whites 3
  Granulated sugar 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs)
  Sifted powdered sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
Directions

Combine crumbs and melted butter; press into 9-inch buttered pie plate.
Bake in 375° oven for 8 minutes; cool.
In saucepan, combine gelatin, the 1/3 cup sugar, the salt, the 1/2 teaspoon cinnamon, the allspice, ginger, and nutmeg.
Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat till mixture boils and gelatin dissolves.
Chill till partially set.
Beat egg whites to soft peaks.
Gradually add the remaining granulated sugar; beat to stiff peaks.
Fold into pumpkin mixture; pile half the mixture into cooled crust.
Combine whipping cream, the powdered sugar, vanilla, and remaining cinnamon; refrigerate half the mixture.
Whip remaining half and spread over pumpkin mixture.
Carefully top with remaining pumpkin; chill till firm.
To serve, whip reserved whipping cream mixture; pass with pie.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes

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