Pumpkin Chiffon Pie
Looking for the perfect dessert to serve after your Thanksgiving feast? Look no further than Pumpkin Life's Pumpkin Chiffon Pie. This recipe comes straight from one of my mother's handwritten index cards tucked carefully in the old recipe box, bringing back fond memories. Our recipe is light and fluffy, with the perfect balance of sweetness and spice. This pie will surely be a hit at your holiday dinner, leaving your guests wanting more. Contact us today to order a pie for your celebration!
Ingredients
1 - envelope of unflavored gelatin
¾ cup brown sugar (firmly packed)
½ tsp salt
½ tsp nutmeg
1 tsp cinnamon
½ cup milk
¼ cup water
3 - eggs (separated)
1 ½ cups canned pumpkin puree
1 - 9-inch baked pie shell (follow instructions on packaging)
whipped cream for topping
Directions
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Combine gelatin, brown sugar, salt, and spices in a saucepan.
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Mix well with milk, water, egg yolks, and pumpkin.
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Cook over medium heat, stirring continually until gelatin is dissolved (about 10 minutes)
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Move the content to the mixing bowl and chill, stirring occasionally until the mixture is almost set.
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Beat egg whites until stiff.
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Fold gelatin mixture into stiffly beaten egg whites, combining ingredients thoroughly.
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Pour mixture into baked pie shell and chill until firm.
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Serve topped with whipped cream.