Pumpkin Chiffon Pie
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A home-kitchen version of pumpkin chiffon pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 eggs, separated
- 1 c. sugar
- 1 1/4 c. pumpkin
- 1/2 c. milk
- 1/2 tsp. salt
- 1/2 tsp. each: ginger, cinnamon and nutmeg
- 1/4 c. cold water and 1 Tbsp. gelatin
- 1 prebaked pie shell, cooled
Method
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices.
Cook until thick in a double boiler. Pour water into a bowl and sprinkle gelatin on top of water.
Add to hot pumpkin mixture.
Mix thoroughly and cool.
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