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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from The SETTEDUCATO Family Cookbook Project, 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:
 

Filling
Ingredients:  
Ingredients:  
3/4 Brown Sugar
1 Envelope Unflavored Gelatin
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ginger
3/4 Cup Evaporated Milk
3 Eggs (Separated)
1 1/2 Cups Pumpkin
1/3 Cup Sugar
1 Cup Cool Whip or Whipped Heavy Cream
Directions:
Directions:
Blend brown sugar, gelatin, salt and all spices in a pan. Stir in milk and slightly beaten egg yolks. Stirring consistently until mixture boils. Blend in pumpkin and cool. Beat egg whites gradually adding sugar until firm. Fold into gelatin mixture . Fold in Cool Whip/heavy cream.
 

Crust
Ingredients:  
Ingredients:  
1 1/4 Cups Chocolate Wafer Crumbs
1/4 Cup Melted Butter
Directions:
Directions:
Blend together crumbs and butter; pat firmly into a 9" pie pan on bottom and side to form crust.

 

 

 

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