Pumpkin Chiffon Pie

pumpkin chiffon pie
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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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.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource