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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Good Eats & Sweet Treats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 inch baked pie shell
1 envelope gelatin
¾ cup sugar, divided
1 tsp. cinnamon
½ tsp salt
½ tsp ginger
½ tsp. nutmeg
⅔ cup evaporated milk
3 eggs, separated
1¼ cup pumpkin
Whipped cream (or cool whip)
Directions:
Directions:
In a saucepan, combine gelatin, ½ cup sugar,cinnamon, salt,ginger and nutmeg. Stir in evaporated milk and beaten egg yolks. Cook and stir over low heat until slightly thickened. Remove from Heat. Add pumpkin. Chill, stirring occasionally until cool and thickened.

Beat egg whites to soft peaks. Gradually add remaining ¼ cup sugar. Continue to beat until they hold a stiff peak. Fold into pumpkin mixture. Spoon into cooled pie shell and refrigerate until set.
Serve with whipped cream©

 

 

 

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