chiffon pumpkin pie

Name: Chiffon Pumpkin Pie
Prep time: 30 min
Cook time: 5 min
Yield: 8
Cuisine: American
Ingredients: 3 - eggs-separated; 1 cup(s) sugar. divided; 1 can(s) pumpkin 15 oz; 1/2 cup(s) milk; 1/2 tablespoon(s) ginger; 1/2 tablespoon(s) nutmeg; 1/2 tablespoon(s) cinnamon; 11/2 tablespoon(s) salt; 1/4 cup(s) cold water; 1 tablespoon(s) gelatin; - graham cracker crust

(1 RATING)

14 Pinches

Norma Petterson

Covina, CA

Updated on Oct 4, 2014

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

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prep time 30 Min

cook time 5 Min

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

3 - eggs-separated
1 cup sugar. divided
1 can pumpkin 15 oz
1/2 cup milk
1/2 tablespoon ginger
1/2 tablespoon nutmeg
1/2 tablespoon cinnamon
11/2 tablespoons salt
1/4 cup cold water
1 tablespoon gelatin
- graham cracker crust

How To Make chiffon pumpkin pie

Step 1

To slightly beaten eggs yolks add 1/2 cup sugar,pumpkin, milk, spices and salt.

Step 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.
Step 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
Step 4

Pour into graham cracker crust and chill till firm.
Step 5

Serve with lightly sweetened whipped cream. Confectioner's sugar makes this more stable and candied ginger cut in 1/8 diced pcs.
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