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Cook Time:
25 Minutes

Servings:
6 Servings

Cook Time:
25 Minutes

Servings:
6 Servings

Pumpkin Chiffon Pie

INGREDIENTS

Pumpkin Chiffon Pie

  • 1 pkt. unflavored gelatin (.25 oz.)
  • ¼ C. cold water
  • 2 eggs, separated
  • ½ C. molasses
  • ½ tsp. salt
  • ½ tsp. ground ginger
  • ¾ tsp. ground nutmeg
  • ¾ tsp. cinnamon
  • 1 C. canned pumpkin
  • ½ C. milk
  • ½ C. granulated sugar
  • pre-made pie crust; baked and cooled

DIRECTIONS

  1. Soften gelatin in cold water
  2. In a glass or metal bowl, whisk together the egg yolks, molasses, salt, spices, and pumpkin. Stir in milk.
  3. Set bowl on a pot of simmering hot water (bowl should be bigger than the pot and the water should not touch the bottom of the bowl), and cook until thick; stirring constantly
  4. Remove from heat and add softened gelatin
  5. Chill mixture in the bowl sitting on a bowl of ice water until mixture begins to congeal, stirring frequently
  6. In a separate bowl, gradually beat sugar into beaten egg whites. Fold into pumpkin mixture.
  7. Pour into a cold, baked 9” pie shell and chill until firm.
  8. Garnish with whipped cream just before serving