PUMPKIN CHIFFON PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup white sugar
  • 1 cup milk
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 TB butter
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1 (16 ounce) package gingersnap cookies

Directions

  • Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  • In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  • Separate the eggs.
  • Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine.
  • Add to pumpkin and cook, stirring frequently until mixture is of custard consistency.
  • Remove mixture from heat.
  • Soften gelatin in the cold water and stir into the pumpkin until dissolved.
  • Chill mixture until it begins to stiffen (about 1 1/2 hours).
  • Whip egg whites with the reaming 1/2 cup sugar until stiff.
  • Fold whipped egg whites into the pumpkin mixture.
  • Spoon mixture into the prepared pan and chill until set (about 3 hours).
  • Serve topped with whipped cream.

Notes

Categories: Pie 

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