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Pumpkin Chiffon Pie

 
Pumpkin Chiffon Pie
pumpkin chiffon pie
photo credit: barbara bowman
Many of us who have had pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed to.
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Ingredients

Instructions

Soak the gelatin 1/4 cup cold water. Beat the egg yolks slightly and combine in the top of a double boiler, the brown sugar, pumpkin, milk and the salt and spices. Cook and stir these ingredients over boiling water until thick. Stir in the soaked gelatin until dissolved. Remove from the cook top and chill until mixture begins to set.

Whip until stiff, but not dry the 3 egg whites. Gradually stir in the: 1/2 cup white sugar, then fold into the pumpkin mixture. Fill the pie shell. Chill several hours to set.

Serve garnished with: Whipped cream

Prepare fresh pumpkin
Preheat oven to 325°F.

Cut pumpkin in half crosswise. Place it in a baking pan shell side up and bake for about 1 hour or more depending on the size of the pumpkin. Bake until it is tender and starts to fall apart. Remove it from the oven and let it cool. Scrape the pulp from the shell and put it through a ricer or food processor.

Reviews [1]

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  • Pumpkin Chiffon Pie
    5.00 5
    My husband refuses to eat any pumpkin pie unless it is pumpkin chiffon. Thank heavens this recipe is easy to make. If I'm REALLY strapped for time I'll buy a frozen pre-made pie crust but typically I just make a quick graham cracker crumb crust. I make this every Thanksgiving and I make it the night before so I don't have so much to do on TD. Once you try this you'll probably never want to go back to the old "dense" traditional pumpkin pie.

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