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Pumpkin chiffon pie

Pumpkin chiffon pie
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cinnamon - 1/4 tsp
  • milk - 1/2 c
  • salt - 1/2 tsp
  • brown sugar - 3/4 c
  • nutmeg - 1/4 tsp
  • cold water - 1/4 c
  • egg whites - 3 item
  • ginger - 1/4 tsp
  • envelope unflavored gelatin - 1 item
  • canned pumpkin
  • white sugar - 1/4 c
  • beaten egg yolks - 3 item
  • baked 10-inch pie shell - 1 item

How to make pumpkin chiffon pie:

Combine pumpkin, brown sugar, milk, beaten egg yolks, salt and spices in top of double boiler. Cook over boiling water, stirring often, about 10 minutes.

Soften gelatin in cold water. Dissolve in hot pumpkin. Chill until mixture begins to set. Beat egg whites until foamy. Add white sugar, one tablespoon at a time, beating well after each addition until meringue stands in soft peaks. Fold into pumpkin mixture. Pour into baked pie shell. Chill until firm enough to cut. Top with whipped cream.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Pumpkin chiffon pie
3.3
Average rating: 3.3 of 5, total votes: 6
Cook. Time: PT45M
Total Time: PT45M


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Related ingredients:
sugar, cinnamon, cream cheese, vanilla, nuts
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