Pumpkin Chiffon Pie
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 (9 inch) deep dish pie shells
- 3 egg yolks, slightly beaten
- 1⁄4 - 1⁄2 cup sugar (or equiv. sugar substitute)
- 1 1⁄4 cups canned pumpkin (11.25 oz by weight)
- 1⁄2 cup milk
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1 tablespoon plain gelatin
- 1⁄4 cup cold water
- 3 egg whites
- 1⁄4 - 1⁄2 cup sugar (or equiv. sugar substitute)
- 1⁄4 - 1⁄3 cup Cool Whip, per serving piece
- 1 teaspoon butter or 1 teaspoon margarine, per serving piece
- 1 -2 tablespoon slivered almonds, per serving piece
directions
- Bake pie shell according to package directions.
- In double boiler or in microwave dish, whip together egg yolks, 1/4-1/2 cup sugar, pumpkin, milk, salt, ginger, cinnamon, and nutmeg.
- Cook until thick and temperature reaches 180-185 F; Stir very frequently.
- Sprinkle gelatin over cold water; when dissolved, add to pumpkin mixture.
- Mix and cool thoroughly, to room temperature.
- Beat egg whites until stiff; add 1/4-1/2 cup sugar as whites stiffen.
- Add the pumpkin mixture to the egg white mixture, whisking in gently.
- Pour into baked pie shell.
- Refrigerate several hours.
- Before serving, brown some almonds in butter and drain well.
- Place a scoop of Cool Whip over pie serving and sprinkle hot, browned almonds over topping.
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