Pumpkin Chiffon Pie*
Source of Recipe
BBR
Recipe Introduction
Posted by: carolinacooker
List of Ingredients
One 8 or 9-inch baked pie shell
1/2 cup brown sugar, packed
2 teaspoons unflavored gelatin
1/4 teaspoon each, salt, ginger, cinnamon and nutmeg
3/4 cup canned pumpkin
2 eggs, separated
1/3 cup milk
1/4 teaspoon cream of tartar
1/3 cup granulated sugarRecipe
Prepare pie shell and cool completely.
In a small saucepan, combine brown sugar, gelatin, salt, ginger, cinnamon and nutmeg. In a small bowl, combine pumpkin, egg yolks and milk. Add pumpkin mixture to sugar mixture and blend well. Over medium heat cook mixture, stirring constantly, until it just comes to a boil. Remove from heat and place pan in a bowl of ice and water and stir until the mixture cools down and mounds slightly when dropped from a spoon. (Alternately, place the pan in the refrigerator, stirring occasionally, until mixture cools a bit and mounds slightly. Be careful not to over-cool.)
In a large mixing bowl and with an electric mixer, beat egg whites and cream of tartar until foamy. Continue to beat, while adding granulated sugar, until stiff peaks form and meringue becomes glossy. (Do not underbeat.) Fold pumpkin mixture into meringue until completely incorporated and pile mixture into cooled pie shell. Cover and refrigerate for at least 3 hours before serving. If desired, top pie with sweetened whipped cream
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