Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Ingredients: 1 envelope unflavored gelatin; 1/2 c. sugar; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. allspice; 1/4 tsp. ground ginger; 1/2 tsp. nutmeg; 3/4 c. milk; 2 large egg yolks; 1 c. canned pumpkin puree; 2 egg whites; 1/4 c. sugar; 1/2 c. heavy cream; 1 graham cracker crust

14 ingredients

9 steps

Ingredients

1 envelope unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground ginger
1/2 tsp. nutmeg
3/4 c. milk
2 large egg yolks
1 c. canned pumpkin puree
2 egg whites
1/4 c. sugar
1/2 c. heavy cream
1 graham cracker crust

Directions

1

In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger, and nutmeg.
2

Stir in the milk, egg yolks, and pumpkin.
3

Cook over medium heat until the mixture bubbles and thickens.
4

Remove from the heat and chill until partially set, about 1 hour.
5

Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.
6

Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks from.
7

Fold into the pumpkin mixture along with the whipped cream.
8

Pour into the pie crust and chill for 1 hour.
9

Decorate the top with more whipped cream.