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barbara's pumpkin chiffon pie - dee dee's

(2 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

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.

►
(2 ratings)
method Stove Top

Ingredients For barbara's pumpkin chiffon pie - dee dee's

  • 4 tsp
    plain gelatin
  • 1/2 c
    cold water
  • 1 c
    sugar
  • 1/2 tsp
    salt
  • 1/4 tsp
    cinnamon
  • dash
    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

How To Make barbara's pumpkin chiffon pie - dee dee's

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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