Barbara's Pumpkin Chiffon Pie - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

Another wonderful recipe that my sister in law makes. Barbara is a wonderful baker to say the least!

And this is a favorite for ALL that have experienced it.

I'm not a big fan of the traditional pumpkin pie, but I love this one.


Featured Pinch Tips Video

Comments:

Method:

Stove Top

Ingredients

4 tsp
plain gelatin
1/2 c
cold water
1 c
sugar
1/2 tsp
salt
1/4 tsp
cinnamon
dash(es)
cloves
1/8 tsp
nutmeg
2 c
canned pumpkin
6
egg yolks, beaten
1
tall can evaporated milk
6
egg whites
6 Tbsp
sugar
1 tsp
vanilla
1 c
toasted coconut
1
baked pastry shell
whipped cream for topping

Directions Step-By-Step

1
Sprinkle gelatin over water to soften, about 5 minutes.
2
Blend next 6 ingredients in top of double boiler, stir in pumpkin, yolks and milk. Beat with rotary beater until thoroughly blended. Remove and wash beaters. Place over boiling water; cook and stir with a wooden spoon until thick and very smooth, about 5 minutes. Remove from heat; stir in gelatin until dissolved.
3
Cool by setting in pan of ice cold water until it looks like thick honey, but not congealed.
4
Beat egg whites to stiff foam; add the 6 Tbsp. Sugar gradually, beating to a stiff, glossy meringue. With a rubber spatula, cut and fold meringue into pumpkin mixture lightly but thoroughly. Add ¾ cup coconut and vanilla.
5
Turn mixture into baked pastry shell, quickly spreading out level, chill until set, 2 to 3 hours before cutting. Top with whipped cream and remaining coconut.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #holiday