Pumpkin Chiffon Pie

"Grandma Gebhardt 2x15 oz Libby's pumpkin = 3 pies"
 
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Ready In:
50mins
Ingredients:
16
Serves:
6
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ingredients

  • 1 (9 inch) deep dish pie shells
  • 3 egg yolks, slightly beaten
  • 14 - 12 cup sugar (or equiv. sugar substitute)
  • 1 14 cups canned pumpkin (11.25 oz by weight)
  • 12 cup milk
  • 14 teaspoon salt
  • 12 teaspoon ginger
  • 12 teaspoon ground cinnamon
  • 12 teaspoon nutmeg
  • 1 tablespoon plain gelatin
  • 14 cup cold water
  • 3 egg whites
  • 14 - 12 cup sugar (or equiv. sugar substitute)
  • 14 - 13 cup Cool Whip, per serving piece
  • 1 teaspoon butter or 1 teaspoon margarine, per serving piece
  • 1 -2 tablespoon slivered almonds, per serving piece
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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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