Pumpkin Chiffon Pie
Pumpkin Chiffon Pie is an impressive dinner. Made with 1 envelope knox plain gelatin (one 9-inch pie uses 1/4 pkg.), 1/2 tsp. nutmeg, 1 1/4 c. canned pumpkin, 1/2 tsp. cinnamon and 3 egg yolks, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and ginger.
Cook until thick in double boiler.
Pour cold water into bowl and sprinkle gelatin on top of water.
Add to hot pumpkin mixture and mix thoroughly; cool.
When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites.
Pour into large baked pie shell.
Chill in refrigerator or cold place.
Pie may be garnished with whipped cream just before serving.
This is delicious in a gingersnap crust.
π· Perfect Pairings
Complete your meal with these
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