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    Dessert: Pumpkin Chiffon Pie


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Introduction


    Here is a classic Midwestern chiffon pie version of the old pumpking standby. It's lighter and even more delicous.

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    2/3 cup sugar
    1/3 cup sugar
    1 envelope plain gelatine
    3/4 cups milk
    1 tsp cinnamon
    1 cup pumpkin
    1/2 tsp salt
    1 graham cracker crust
    1/4 tsp nutmeg
    1 cup whipped cream
    3 eggs separated
    sweetened shredded coconut

    Recipe



    Beat the egg whites in a small mixing bowl and add 1/3 cup of the sugar a little at a time while beating to stiff peaks. Combine 2/3 cup sugar with the gelatin, cinnamon, nutmeg and salt. In a medium saucepan, combine the egg yolks and milk and add the gelatin mixture. Stir over low heat until it begins to thicken. Stir in the pumpkin. Chill the pan mixture in a bowl of ice water stirring occasionally until the gelatin begins to mound up.
    Fold in the beaten egg whites using a rubber spatula. Pour into the pie shell, piling the mixture high in the center of the pan. Chill until firm. Serve topped with whipped cream and shredded coconut.

 

 

 

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