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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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

Directions Step-By-Step

1
To slightly beaten eggs yolks add 1/2 cup sugar,pumpkin, milk, spices and salt.
2
Cook, 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.
3
When it begins to thicken stir in remaining 1/2 cup sugar, then when thicken around the edges fold in the stiffly beaten egg whites
4
Pour into graham cracker crust and chill till firm.
5
Serve 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