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Pumpkin chiffon pie

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Ingredients/Components

sugar - 1/3 c
cinnamon - 1/2 tsp
milk - 3/4 c
salt - 1/4 tsp
eggs, separated - 3 item
nutmeg - 1/8 tsp
firmly packed brown sugar
ginger - 1/8 tsp
envelope unflavored gelatin - 1 item
whipped cream - 1 item
canned pumpkin
cloves - 1/8 tsp
allspice - 1/8 tsp
margarine, melted - 1/4 c
gingersnap cookie crumbs

How to make pumpkin chiffon pie:

Crust:1 1/2 c. gingersnap cookie crumbs1/4 c. margarine, melted Filling:3/4 c. firmly packed brown sugar1/2 tsp. cinnamon1/4 tsp. salt1/8 tsp. nutmeg1 envelope unflavored gelatin3 eggs, separated3/4 c. milk1 1/4 c. canned pumpkin1/3 c. sugar1/8 tsp. allspice1/8 tsp. cloves1/8 tsp. ginger In a small bowl, combine crust ingredients; mix well. Press mixture evenly in bottom and up sides of 9-inch pie pan. Refrigerate while preparing filling.

Filling: In large saucepan, combine brown sugar, cinnamon, salt, nutmeg, allspice, cloves, ginger and unflavored gelatin. Stir in egg yolks and milk; mix well. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir in pumpkin. Refrigerate until mixture mounds slightly, about 50 minutes.

In medium bowl, beat egg whites until foamy. Gradually add sugar, beating at high speed until sugar is dissolved and stiff peaks form. Fold into pumpkin mixture. Pour into crust-lined pie pan. Refrigerate until firm. Serve with whipped cream.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.9

Average rating: 3.9, total votes: 7

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