Pumpkin Chiffon Pie - cooking recipe

Ingredients
    PIE
    1 (1/4 ounce) envelope unflavored gelatin
    3/4 cup sugar
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/4 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    3/4 cup milk
    2 large eggs, separated, yolks beaten
    1 cup canned pumpkin
    1/2 cup heavy cream, whipped
    1 (9 inch) graham cracker crust
    TOPPING
    2 pints heavy cream, whipped
    shaved dark chocolate
Preparation
    Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
    In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
    Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

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