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  • Pumpkin Chiffon Pie

    1 vote
    Pumpkin Chiffon Pie
    Prep time:
    Cook time:
    Servings: 6
    by Margaret
    1 recipe
    		 >
    This was my late aunt's recipe. It is a wonderfully light alternative at the end of a large meal compared to the usual pumpkin pie. All who've had it, love it. It takes very little time and is almost foolproof.

    Ingredients

    • 3/4 C brown sugar
    • 1 envelope unflavored gelatin
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp powdered ginger
    • 3 slightly beaten egg yolks
    • 3/4 C milk
    • 1-1/4 C canned pumpkin
    • 3 egg whites
    • 1/3 C sugar

    Directions

    1. Bake pie crust shell and let cool while completing the recipe.
    2. Combine brown sugar, gelatin, salt, and spices.
    3. Combine egg yolks with milk and stir into brown sugar mixture.
    4. Cook and stir until it comes to a boil.
    5. Remove from heat and stir in pumpkin.
    6. Chill until mixture mounds slightly when spooned. Don’t let it get too stiff.
    7. Beat egg whites to soft peaks.
    8. Gradually add granulated sugar and beat until stiff.
    9. Take a small amount of stiff egg whites and stir into pumpkin mixture to loosen it.
    10. Fold pumpkin mixture into whites as in a soufflé.
    11. Turn into baked crust and chill until firm.
    12. Serve with Cool Whip or whipped cream.

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    Comments

    • John Spottiswood
      John Spottiswood
      This sounds really good, Margaret. We'll give it a try while the winter weather holds!

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