Pumpkin Chiffon Pie
Pumpkin Chiffon Pie is an moderately easy dinner. Made with 1 tbsp. unflavored gelatin, 1/4 c. cold water, 1 c. sugar, divided, 1/3 c. milk and 1 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Soften gelatin in cold water.
Beat egg yolks until thick and lemon colored.
Add 1/2 cup sugar and mix.
Add pumpkin, milk, salt and vanilla.
Cook over hot water until thick, stirring constantly (about 10 minutes).
Add gelatin.
Stir until thoroughly dissolved; cool.
Beat egg whites stiff.
Add remaining sugar, gradually beating after each addition until stiff.
Fold in pumpkin mixture.
Beat 1/2 cup cream until stiff and fold into mixture.
Spoon into baked pie shell.
Chill several hours or overnight.
To serve, beat remaining cup of cream until stiff. Spread on top of filling.
Top with coconut.
π· Perfect Pairings
Complete your meal with these
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