Ingredients Jump to Instructions ↓

  1. Crust: 2 tablespoons Crisco shortening

  2. 1 cup semi-sweet chocolate morsels

  3. 1 cup finely chopped nuts

  4. Filling: 1 envelope unflavored gelatin

  5. 1/4 cup sugar

  6. 1 cup canned pumpkin

  7. 1 teaspoon salt

  8. 1/2 teaspoon ground cinnamon

  9. 1/4 teaspoon grated nutmeg

  10. 1/2 cup heavy cream, whipped

  11. 2 eggs, separated

  12. 1 teaspoon vanilla extract

  13. 1/2 cup sugar

  14. chocolate shavings, for garnish

  15. 9" or 10" pie pan. Chill in refrigerator until firm

  16. hour). Lift shell from pie pan, peel off foil and replace in pie pan. Fill with pumpkin chiffon filling.

  17. In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract. Transfer mixture to a small bowl. Chill over ice bath until mixture mounds from spoon, about 30 minutes. In small bowl, beat egg whites until soft peaks form. Fold into pumpkin mixture with whipped cream. Pour mixture into choco-walnut crust. Chill until firm (about 1 hour). Garnish with chocolate shavings, if desired.


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