Pumpkin Chiffon Pie - cooking recipe
Ingredients
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1 envelope unflavored gelatin
3/4 c. firmly packed light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. milk
1/4 c. water
3 eggs, separated
1 1/2 c. pumpkin
1/4 c. granulated sugar
cooked pie crust
Preparation
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Mix gelatin, brown sugar, salt, cinnamon and nutmeg together in top of double boiler.
Stir in milk and water.
Beat in egg yolks, then add the pumpkin.
Place over boiling water.
Cook until mixture is heated through.
Remove from heat.
Chill until mixture begins to set.
Beat egg whites until stiff but not dry. Add 1/4 cup sugar; beat until very stiff.
Fold pumpkin mixture into egg whites.
Turn into pie shell and when ready to serve, top with whipped cream.
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