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Pumpkin Chiffon Pie Flavored With Ginger

Southern.Crockpot's picture
Ingredients
  Unflavored gelatin 1 Ounce (1 Envelope)
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Triple sec/Cointreau 1⁄2 Cup (8 tbs)
  Canned pumpkin 1 1⁄4 Cup (20 tbs)
  Heavy cream 1⁄2 Cup (8 tbs), whipped
  Gingersnap crust 1⁄2 Cup (8 tbs), baked
Directions

In top part of small double boiler mix gelatin, 1/3 cup sugar, the salt, and ginger.
Stir in water.
Then beat in egg yolks, one at a time.
Add Triple Sec and cook over simmering water, stirring constantly, until gelatin is dissolved and mixture is slightly thickened.
Remove from heat and stir in pumpkin.
Cool.
Beat egg whites until stiff but not dry.
Gradually add remaining 1/3 cup sugar and beat until very stiff.
Fold in gelatin mixture and whipped cream.
Pile lightly into cold Crumb Crust and chill until firm.
Decorate with more whipped cream and with candied ginger if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Occasion: 
Thanksgiving
Ingredient: 
Pumpkin
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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