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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Cooking Cousins , 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:  
3-1/2 c flaked coconut Double the pie crust recipe
1/4 finely crushed cracker crumbs
1/3 c melted butter
sugar
1 envelope unflavored gelatin
3/4 tsp cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
3 eggs, separated
1/2 c milk
1-1/4 c canned pumpkin
Directions:
Directions:
For crust:
Preheat oven to 375º Spread coconut on cookie sheet and bake 8-10 minutes until lightly browned. (Reserve 2 tbsp for garnish). In a 9" pie plate mix remaining coconut, crumbs, butter and 2 tbsp sugar. Press firmly to bottom and sides of plate. Bake 6-8 minutes until golden and cool.

For the filling:
In a double boiler mix well gelatin, cinnamon, ginger, nutmeg, salt and 1/2 c sugar.
In a small bowl with a wire whisk beat egg yolk with milk until well mixed Stir into gelatin mixture then stir in pumpkin. Cook over boiling water for about 20 minutes or until thickened, stirring frequently. Refrigerate until cool and but set.
In large bowl at high speed, beat egg whites into soft peaks, gradually sprinkle in 1/4 sugar, beating at high speed. With wire whisk, gently fold pumpkin mixture into beaten egg whites. Pour into crust, refrigerate until set.

Top with chipped cream and sprinkle with reserved coconut.
Number Of Servings:
Number Of Servings:
8 pieces
Personal Notes:
Personal Notes:
Grandma Sam used to make this for holidays. Delicious pie and a little different from your traditional Thanksgiving pumpkin pie.

 

 

 

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