Pumpkin Chiffon Pie Recipe
Pumpkin pies are truly a Thanksgiving tradition. There are so many different ways to make a pumpkin pie, so I am sharing one of my favorite alternatives to the traditional pie. Quite honestly, I am not a huge fan of the traditional pumpkin pie, but I do like this recipe. Its lighter and not as intense.
This recipe calls for a baked pie shell, but I always substitute a graham cracker crust. This recipe uses unflavored gelatin and you refrigerate the pie for it set, the whole pie does not bake. If you decide to make this pie, its best to make it the day before it is going to be served.
Pumpkin Chiffon Pie
Ingredients:
- 9 inch baked pie shell or graham cracker
- 1 envelope unflavored gelatin
- 3/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 egg yolks, slightly beaten
- 1 cup evaporated milk
- 1/2 cup cold water
- 1 1/4 cups canned pumpkin
- 2 egg whites
Directions:
Prepare the pie the day before serving.
1. Combine gelatin, 1/2 cup brown sugar, salt and spices. In a double boiler mix egg yolks with milk, water, pumpkin and gelatin, cook over boiling water, stirring, for 10 minutes. Refrigerate, stirring occasionally until the mixture is as thick as unbeaten egg whites.
2. In large mixing bowl, beat egg whites until soft peaks form when beater is raised. Gradually add 1/4 cup brown sugar, beating until very stiff. Fold in pumpkin mixture, turn into pie shell. Refrigerate until serving time. Serve topped with whipped cream and sprinkled with cinnamon, if desired.
Enjoy!!
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