Pumpkin chiffon pie

Pumpkin chiffon pie

Ingredients/Components

• milk - 1/2 c
• brown sugar - 3/4 c
• eggs, separated - 3 item
• water - 1/4 c
• pumpkin spice - 1 tsp
• envelope Knox unflavored gelatine - 1 item
• canned or fresh pumpkin

How to make pumpkin chiffon pie:

Mix ingredients in a pan. Cook over medium heat and stir constantly until gelatine is dissolved and mixture is heated thoroughly. Remove from heat.

Chill until mixture mounds slightly. Beat egg whites until stiff. Beat 1/4 cup sugar into whites of eggs and fold into pumpkin mixture. Pour into a baked pie shell and chill.

Recipe categories: Desserts, Pie, Pies and tarts.