Email to Cat      

Pumpkin Chiffon Pie

Source of Recipe


Saveur






List of Ingredients



• 1-1/2 cups crumbled ginger snaps
  
• 1/4 cup granulated sugar
  
• 1 tsp ground cinnamon
  
• 1/3 cup melted butter
  
• 1 Tbsp gelatin
  
• 1/4 cup cold water
  
• 3 egg yolks
  
• 1/4 cup sugar
  
• 1-1/4 cups fresh cooked or canned pumpkin
  
• 1/2 cup milk
  
• 1/4 tsp salt
  
• 1/2 tsp each: ground cinnamon and ground nutmeg
  
• 3 egg whites
  
• 1/2 cup sugar
  
• Freshly whipped cream
  






Instructions



1. Preheat oven to 350º F. In a food processor, blend the crumbled ginger snaps, sugar and 1 teaspoon ground cinnamon. Drizzle in the melted butter and process 30 seconds. Pat mixture evenly into a 9-inch pie plate and bake for 7 minutes.
   
   
2. Soak the gelatin in the cold water. Beat the egg yolks, 1/4 cup sugar, pumpkin, milk, salt, cinnamon and nutmeg in a saucepan over medium heat until thick; stir in gelatin, and cool.
   
   
3. Whip the egg whites in the top of a double boiler over simmering water until foamy. Continue beating, gradually adding 1/2 cup sugar until egg whites are stiff. Fold whites into filling and pour into pie shell. Chill until set.
   
   Serve with freshly whipped cream.