Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1 9" baked crumb crust; 3 Egg yolks; 3/4 cup Brown sugar; 1 1/2 cup cooked or canned pumpkin; 1/2 cup Milk; 1/2 teaspoon Salt; 1 teaspoon pumpkin pie spice; 1 envelope unflavored gelatin; 1/3 cup cold water; 3 Egg whites; 6 tablespoons Sugar; whipped cream

Category: Desserts

Cuisine: not set

Ready in 1 hour

by Spersonke

Ingredients

1 9" baked crumb crust

3 Egg yolks

3/4 cup Brown sugar

1 1/2 cup cooked or canned pumpkin

1/2 cup Milk

1/2 teaspoon Salt

1 teaspoon pumpkin pie spice

1 envelope unflavored gelatin

1/3 cup cold water

3 Egg whites

6 tablespoons Sugar

whipped cream

Directions

Beat egg yolks and brown sugar until thick. Fold in pumpkin, milk, salt, and spice. Cook in double boiler until thick. Add gelatin, softened in cold water until gelatin dissolves. Cool until it begins to set. Beat egg whites until fluffy. Gradually add white sugar; beat well after each addition until stiff. Fold egg whites into pumpkin mixture. Pour into baked pie shell and chill. Serve with whipped cream.

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