How to Make Chiffon Pumpkin Pie
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.
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About Chiffon Pumpkin Pie