Family Heirloom Pumpkin Chiffon Pie
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“This is the one recipe that everyone can agree on! It features raw egg whites, so make substitutions with pasteurized product -or like me- get chickens in your backyard and use their eggs! :)”
Family Heirloom Pumpkin Chiffon Pie
0 recipe photos
READY IN:30mins |
|
YIELD:1 pie |
UNITS:US |
Ingredients Nutrition
- 1⁄4 ounce gelatin, unflavored ENVELOPE
- 3⁄4 cup dark brown sugar, packed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1⁄2 cup milk
- 1⁄4 cup water
- 3 eggs, separated
- 1 1⁄2 cups canned pumpkin (not pie filling)
- 1⁄4 cup granulated sugar
- 9 inches pie shells, prepared (baked or ready)
Directions
- In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
- When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
- Turn into pie shell and chill until firm.
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Family Heirloom Pumpkin Chiffon Pie