Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Ingredients: 3/4 c. sugar; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. salt; 1/2 c. milk; 1 (16 oz.) can pumpkin; 3 slightly beaten egg yolks; 1 envelope unflavored gelatin; 1/4 c. bourbon; 3 egg whites; 2 Tbsp. sugar; 1 (9-inch) baked pastry shell; whipped cream; nutmeg

14 ingredients

6 steps

Ingredients

3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. milk
1 (16 oz.) can pumpkin
3 slightly beaten egg yolks
1 envelope unflavored gelatin
1/4 c. bourbon
3 egg whites
2 Tbsp. sugar
1 (9-inch) baked pastry shell
whipped cream
nutmeg

Directions

1

Combine the 3/4 cup sugar, cinnamon, nutmeg and salt in a saucepan.
2

Stir in the milk, canned pumpkin and beaten egg yolks. Add softened gelatin and cook over medium heat until the mixture begins to thicken and boil.
3

Remove from heat and stir in bourbon. Chill until partially set.
4

Beat egg whites until soft peaks form.
5

Slowly add the 2 tablespoons sugar.
6

Pour into baked pie shell and brown.