Grandma Williams' Pumpkin Chiffon Pie
Source of Recipe
My Grandma Freda O. Williams
Recipe Introduction
Always a Thanksgiving and Christmas Favorite
List of Ingredients
- Brown Sugar - 3/4 cup
- Unflavored Gelatin - 1 Envelope
- Salt - 1/2 tsp
- Cinnamon - 1 tsp
- Nutmeg - 1/4 tsp
- Ginger - 1/4 tsp
- Egg Yolks (beaten) - 3 each
- Milk - 3/4 cup
- Pumpkin (Canned) - 1 1/4 cups
- Egg Whites - 3 each
- Granulated Sugar - 1/3 cup
- Prebaked Pie Crust - 1 each
Instructions
- In a saucepan, combine brown sugar, gelatin, salt and spices.
- Combine egg yolks and milk and stir into the brown sugar mixture
- Cook on the stove and stir until it comes to a boil
- Remove from the heat and stir in pumpkin
- Chill until mixture mounds slightly when spooned
- Beat egg whites gradually adding the granulated sugar until soft peaks form
- Fold pumpkin mixture thoroughly into egg whites
- Turn mixture into the pre-baked pie crust and chill until firm
- Slice and serve with whipped cream
Final Comments
If you wish that can be made gluten-free if you used a pre-baked gluten-free crust.
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