pumpkin chiffon pie
(2 RATINGS)
My aunt used to make this and it was a family favorite from way back when!
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Ingredients
- 1 - envelope knox unflavored gelatine
- 1/4 cup cold water
- 1 can pumpkin (not pumpkin pie mix). not the large size can!
- 1/2 cup milk
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 3 - eggs
- 1 - baked pie shell or graham cracker crust
How To Make pumpkin chiffon pie
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Step 1Separate the eggs and beat the yolks. Add 1/2 cup sugar, the pumpkin, milk, salt and spices. Cook in a heavy saucepan until thick, stirring frequently. Remove from heat.
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Step 2Into the 1/4 cup cold water, sprinkle the gelatine and mix well. Add this to the hot pumpkin mixture. Mix thoroughly and cool.
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Step 3While waiting for mixture to cool, beat the egg whites until stiff, adding the remaining 1/2 cup sugar halfway through. Fold this into the cooled pumpkin mixture. Pour into the previously baked (or your graham cracker crust) pie shell. Chill overnight. Serve with Cool Whip, whipped cream, or ice cream on top. You can also forget about the pie shell and just make the filling and eat like a pudding or use for a parfait. Very light and tasty.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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