Pumpkin Chiffon Pie Recipe

Pumpkin Chiffon Pie Recipe

Ingredients:

3 egg-yolks; beaten
3/4 c of sugar (brown)
1.5 c of pumpkin (canned)
1/2 tsp of salt
1/2 c of milk
1 tsp of cinnamon
1/2 tsp of nutmeg
1 envelope of gelatin (plain)
1/4 c of water (cold)
3 egg-whites; beaten stiffly
1/4 c of sugar (white, granulated)
1 baked pie-shell (9 inches)

Instructions:

Combine the yolks, brown sugar, pumpkin, salt, milk, cinnamon and nutmeg in a double-boiler. Mix well. Cook it’til thick while constantly stirring.

Dissolve the gelatin using the (cold) water, and then stir it into the mixture. When it’s thick, take it out of the heat.

Let the mixture cool for about 10-15 minutes at room temperature or ’til it’s not too hot. Cover with cling wrap and then place inside the fridge. Chill ’til it sets partially.

While waiting – beat the egg-whites and sugar ’til it stiffens. Fold it into the pumpkin mixture; and then pour entire mixture into the pie-shell. Chill ’til it sets. Garnish pie w/ whipped-cream on top.

>> Pumpkin Chiffon Pie Recipe