Pumpkin Chiffon Pie

7 ingredients
5 steps

Ingredients

  • 1 envelope Knox unflavored gelatin
  • 1/4 c. cold water
  • 3 eggs, separated
  • 1/2 c. milk
  • 1 1/4 c. canned pumpkin
  • 1 c. sugar
  • 1/2 tsp. each: salt, nutmeg, cinnamon and vanilla

Directions

  1. 1
    Soften gelatin in cold water.
  2. 2
    In top of double boiler, beat egg yolks slightly.
  3. 3
    Stir in milk, pumpkin, 1/2 cup sugar, salt, cinnamon and nutmeg.
  4. 4
    Cook over hot water until thickened. Add softened gelatin and stir until thoroughly dissolved.
  5. 5
    Cool about 1 hour in refrigerator.

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