Pumpkin Chiffon Pie
Pumpkin Chiffon Pie is an moderately easy dinner. Made with 1 envelope (1 tbsp.) gelatin, 1/4 c. cold water, 1 1/4 c. cooked pumpkin, 3/4 c. evaporated milk and 1/2 c. water, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Dissolve gelatin in cold water.
Combine all the rest of the ingredients in a double boiler and cook for ten minutes over boiling water, stirring constantly.
Add gelatin and stir until dissolved.
Remove boiling water.
Chill until slightly thickened.
Beat egg whites until foamy and add 1/4 cup brown sugar, firmly packed.
Beat until stiff.
Fold into pumpkin mixture.
Add 1/2 teaspoon vanilla and 3/4 cup toasted coconut (optional, but good).
Into cooled pie shell and chill until firm.
Serve whipped cream, sweetened or unsweetened.
π· Perfect Pairings
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