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. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
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. 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.
Whipped cream, sweetened or unsweetened.
π· Perfect Pairings
Complete your meal with these
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