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Ingredients
| eggs: 3 (yolks) |
| granulated sugar: 1/2 cup |
| canned pumpkin: 1 1/4 cups |
| 2% milk: 1/2 cup |
| salt: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| unflavored gelatin: 1 .25oz envelope |
| water: 1/4 cup (cold) |
| eggs: 3 (whites//stiffly beaten) |
| granulated sugar: 1/2 cup |
| 9" pie shells: 1 shell (baked) |
Pumpkin Chiffon Pie I
Credit: AllRecipes
User rating:
"This is one of my sister's introductions to the family traditions!"
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
- Soften gelatin in cold water, then stir into hot mixture.
- Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!