Pumpkin Chiffon Pie

Course Dessert

Cuisine American

Keyword pie, pumpkin, pumpkin chiffon

Prep Time 15

Cook Time 10

Servings

Calories 244kcal

Author Bruce and Dina Miller

Mix Gelatin into water and set aside, to let firm up.
1/4 cup water, 1 envelope Unflavored gelatin
Seperate yolks from whites, and place whites in the fridge while cooking the pumpkin mixture.
3 eggs
In a medium sauce pan whisk together egg yokes, 1/2 cup of sugar, salt, pumpkin, spices, and milk. Cook on the stovetop at medium heat. Continue to stir until thickens. Remove from heat and mix in gelatin, until dissolved.
3 eggs, 1 cup sugar, 1/2 teaspoon salt, 1 can pumpkin filling, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 cup milk
Remove from heat and mix in gelatin, stirring until dissolved.
1 envelope Unflavored gelatin
Cool completely. We like to set the pan out on the back porch covered, if the temperature is cooler outside in the fall or winter. If not, place on a wire rack till cool, but place in fridge till chilled.
Beat egg whites until soft peaks are formed. Gradually stir 1/2 cup sugar and beat until stiff. Now it is time to softly fold egg white mixture into the pumpkin. Be sure to fold gently until completely mixed with no streaks.
Pour into
baked pie shell & refrigerate.