Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Prep time: 10 min
Total time: 10 min
Yield: 1 pie
Ingredients: 1 tablespoon gelatin; 1 cup brown sugar; 1 tablespoon orange rind; 1 (15 ounce) can pumpkin; 1/4 cup cold water; 1/2 cup heavy cream; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ginger; 3 eggs, separated; 1/4 teaspoon allspice; 2 tablespoons sugar; 9 inches baked pie shells or 9 inches graham cracker crust

Submitted by Camerons

"Make 2 pies for Thanksgiving"

Download

Ready In:: 10mins
Ingredients:: 13
Yields:: 1 pie

ingredients

1 tablespoon gelatin
1 cup brown sugar
1 tablespoon orange rind
1 (15 ounce) can pumpkin
¹⁄₄ cup cold water
¹⁄₂ cup heavy cream
2 teaspoons cinnamon
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ginger
3 eggs, separated
¹⁄₄ teaspoon allspice
2 tablespoons sugar
9 inches baked pie shells or 9 inches graham cracker crust

directions

Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in the top of a double boiler (not boiling water) and cook until thickened, stirring constantly.
Add softened gelatin and stir to dissolve. Remove from hot water. Chill slightly.
Beat egg whites until stiff and fold in to pumpkin mixture. Add orange rind. Beat cream and sugar until it forms peaks.
Fold into pumpkin mixture. Pour into baked pie crust. Chill.
Serve with additional whipped cream.