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Pumpkin Chiffon Pie

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C
    MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 baked & cooled deep dish Pet Ritz pie crust

    2. 1 env. unflavored gelatin

    3. 1/4 c. cold water

    4. 3/4 c. packed light brown sugar

    5. 1/2 tsp. salt

    6. 2 tsp. cinnamon

    7. 1/4 tsp. ginger

    8. 1/2 tsp. allspice

    9. 1 1/3 c. canned pumpkin

    10. 3 egg yolks (well beaten & lemon color)

    11. 1/2 c. milk

    12. 3 egg whites

    13. 6-7 tbsp. sugar

    Instructions Jump to Ingredients ↑

    1. Soften the gelatin in 1/4 cup cold water. In double boiler mix brown sugar, salt, cinnamon, ginger, allspice, pumpkin, beaten egg yolks and milk. Cook over boiling water (stirring frequently) until mixture thickens, about 10 minutes. Remove from heat.

    2. With rotary beater, beat the softened gelatin into pumpkin mixture. Cool mixture thoroughly in refrigerator until mixture begins to set. While cooling, make stiff meringue of egg whites and the 6-7 tablespoons sugar. Fold cooled pumpkin mixture into meringue. Pile high into pie crust. Refrigerate overnight and serve with whipped cream. Do Not Double Recipe. If you want 2 pies, make them separately.

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