Pumpkin chiffon pie

Pumpkin chiffon pie

Ingredients/Components

• cinnamon - 1/2 tsp
• salt - 1/2 tsp
• evaporated milk - 3/4 c
• water - 1/2 c
• gelatin - 1 envelope
• cold water - 1/4 c
• ginger - 1/4 tsp
• brown sugar, firmly packed - 1/2 c
• egg yolks, slightly beaten - 2 item
• cooked pumpkin

How to make pumpkin chiffon pie:

Dissolve gelatin in cold water. Combine all the rest of the ingredients in a double boiler and cook for ten minutes over boiling water, stirring constantly. Add gelatin and stir until dissolved. Remove from boiling water. Chill until slightly thickened. Beat egg whites until foamy and add 1/4 cup brown sugar, firmly packed. Beat until stiff. Fold into pumpkin mixture. Add 1/2 teaspoon vanilla and 3/4 cup toasted coconut (optional, but good). Turn into cooled pie shell and chill until firm. Serve with whipped cream, sweetened or unsweetened.

To toast coconut, place coconut in a shallow pan in 350° oven for ten minutes or until delicately browned.

Recipe categories: Desserts, Pie, Pies and tarts.