Chiffon Pumpkin Pie Recipe

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Chiffon Pumpkin Pie

Norma Petterson

By
@NJP

This has been my family and friends favorite holiday pie for many years.


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Rating:
★★★★★ 1 vote
Serves:
8
Prep:
30 Min
Cook:
5 Min
Method:
Refrigerate/Freeze

Ingredients

3
eggs-separated
1 c
sugar. divided
1 can(s)
pumpkin 15 oz
1/2 c
milk
1/2 Tbsp
ginger
1/2 Tbsp
nutmeg
1/2 Tbsp
cinnamon
11/2 Tbsp
salt
1/4 c
cold water
1 Tbsp
gelatin
graham cracker crust

Step-By-Step

1To slightly beaten eggs yolks add 1/2 cup sugar,pumpkin, milk, spices and salt.
2Cook, stirring in a double boiler, over boiling water till thickened. Add the gelatin which has been softened in the water. Mix thoroughly and cool in refrigerator.
3When it begins to thicken stir in remaining 1/2 cup sugar, then when thicken around the edges fold in the stiffly beaten egg whites
4Pour into graham cracker crust and chill till firm.
5Serve with lightly sweetened whipped cream. Confectioner's sugar makes this more stable and candied ginger cut in 1/8 diced pcs.

About this Recipe

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtag: #holiday