Pumpkin Chiffon Pie
Source of Recipe
Internet
List of Ingredients
1 envelope unflavored gelatin
3/4 cup brown sugar, firmly packed
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
3 eggs, separated
1/2 cup milk
1/4 cup water
1 1/2 cup canned pumpkin
1/3 cup granulated sugar
Sweetened whipped cream
Recipe
Prepare Ginger Cookie Crust and refrigerate.
Combine the gelatin, brown sugar, salt, and spice mixture in a saucepan. Beat egg yolks slightly and stir in milk, water and pumpkin; add to sugar mixture. Cook over medium heat, stirring constantly, to just below the simmering point. Set pan in ice water (or refrigerate); stir occasionally until mixture is cold and slightly thickened. In a bowl, beat egg whites until thick; add granulated sugar, about 1 Tbsp at a time and beat well after each addition. Beat until whites hold firm peaks. Fold in gelatin mixture into the beaten egg whites. Pour into crumb-lined pan and chill at least 4 hours. Serve with whipped cream.
Ginger Cookie Crust
1 1/4 cups gingersnap cookie crumbs
3 Tbsp. powdered sugar
3 Tbsp. melted butter
Mix together and press into the bottom and sides of a 9" pie pan. Fabulous with the Pumpkin Chiffon Pie recipe in our data base.
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