Pumpkin Chiffon Pie(Refrigerated)

Name: Pumpkin Chiffon Pie(Refrigerated)
Ingredients: 1 Tbsp. gelatin; 3 eggs, separated; 1 c. brown sugar, firmly packed; 1/2 tsp. salt; 1/2 tsp. ginger; 2 Tbsp. granulated sugar; 1/4 c. cold water; 1/2 c. milk; 1 1/2 c. pumpkin (Libby's); 2 tsp. cinnamon; 1/4 tsp. allspice; 1 (9-inch) baked pie shell

12 ingredients

8 steps

Ingredients

1 Tbsp. gelatin
3 eggs, separated
1 c. brown sugar, firmly packed
1/2 tsp. salt
1/2 tsp. ginger
2 Tbsp. granulated sugar
1/4 c. cold water
1/2 c. milk
1 1/2 c. pumpkin (Libby's)
2 tsp. cinnamon
1/4 tsp. allspice
1 (9-inch) baked pie shell

Directions

1

Soften gelatin in cold water 5 minutes.
2

Beat egg yolks slightly and combine with milk, brown sugar, pumpkin, salt and spices.
3

Cook over low heat or in double boiler and stir constantly until thickened, about 10 minutes.
4

Remove from heat. Add gelatin and stir until dissolved.
5

Chill until mixture is almost set, then beat until light and fluffy.
6

Beat egg whites until foamy; add granulated sugar gradually and beat until mixture forms soft, moist peaks.
7

Fold into pumpkin mixture and pour into pie shell.
8

Chill until set or overnight.