Pumpkin chiffon pie

Pumpkin chiffon pie

Ingredients/Components

• cinnamon
• milk - 1/2 c
• salt - 1/2 tsp
• brown sugar - 1/2 c
• nutmeg - 1/2 tsp
• ginger - 1/2 tsp
• envelope unflavored gelatin - 1 item
• cloves - 1/4 tsp
• eggs, slightly beaten - 2 item
• 9-inch graham cracker crust - 1 item
• envelope dessert topping mix - 1 item
• cooked, mashed pumpkin - 1 c

How to make pumpkin chiffon pie:

Mix brown sugar, gelatin, salt and spices together in saucepan. Add eggs, milk and pumpkin; blend well. Bring to a boil over medium heat, stirring constantly. Remove from heat. Cool thoroughly. Prepare topping mix according to package directions. Fold into pumpkin mix. Spoon into pie shell. Chill until firm, 2 to 3 hours.

Recipe categories: Desserts, Pie, Pies and tarts.