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Ingredients
| quick oats: 1 1/3 cups |
| light brown sugar (packed): 1/3 cup |
| ground cinnamon: 3/4 tsp |
| salted butter: 1/3 cup |
| unflavored gelatin: 1 .25oz envelope |
| light brown sugar (packed): 2/3 cup |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground mace: 1/4 tsp |
| eggs: 5 (yolks//beaten) |
| 2% milk: 3/4 cup |
| pumpkin puree: 1 cup |
| eggs: 3 (whites) |
| cream of tartar: 1/4 tsp |
| granulated sugar: 1/3 cup |
Pumpkin Chiffon Pie III
Credit: AllRecipes
User rating:
"A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired."
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Prep Time
30 min -
Cook Time
10 min -
Servings
8 serving(s)
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Directions
- Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
- In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.