Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Ingredients: 1 envelope Knox plain gelatine (one 9-inch pie uses 1/4 pkg.); 1/2 tsp. nutmeg; 1 1/4 c. canned pumpkin; 1/2 tsp. cinnamon; 3 egg yolks; 3 egg whites, stiffly beaten; 1/2 c. sugar; whipped cream; 1/4 c. cold water; 1/2 c. milk; 1/2 tsp. salt; 1/2 tsp. ginger; 1 c. sugar; 1 baked pie shell or Gingersnap Pie Crust

14 ingredients

9 steps

Ingredients

1 envelope Knox plain gelatine (one 9-inch pie uses 1/4 pkg.)
1/2 tsp. nutmeg
1 1/4 c. canned pumpkin
1/2 tsp. cinnamon
3 egg yolks
3 egg whites, stiffly beaten
1/2 c. sugar
whipped cream
1/4 c. cold water
1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1 c. sugar
1 baked pie shell or Gingersnap Pie Crust

Directions

1

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and ginger.
2

Cook until thick in double boiler.
3

Pour cold water into bowl and sprinkle gelatine on top of water.
4

Add to hot pumpkin mixture and mix thoroughly; cool.
5

When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites.
6

Pour into large baked pie shell.
7

Chill in refrigerator or cold place.
8

Pie may be garnished with whipped cream just before serving.
9

This is delicious in a gingersnap crust.