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Pumpkin Chiffon Pie
Ingredients
| 3 | eggs, separated | |
| 3/4 | cup | milk |
| 1 | envelope | unflavored gelatin |
| 3/4 | cup | brown sugar |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | nutmeg |
| 1 | teaspoon | cinnamon |
| 1 | can | (15 ounce) solid pack pumpkin |
| 1/4 | cup | granulated sugar |
| 1 | 9- inch baked pie shell | |
| Whipped topping (if desired) | ||
Directions:
Beat together egg yolks and milk (set egg whites aside).
In a medium saucepan, mix unflavored gelatin, brown sugar, salt, nutmeg and cinnamon; blend in egg/milk mixture. Let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 8 minutes; blend in pumpkin. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish with whipped topping.
Customer Comments
Chloe B Overland Park, Ks
“This pumpkin pie is delicious any time. My husband loves it.”
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