Pumpkin Chiffon Pie
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 9 inch deep dish pie shells
- 3 egg yolks, slightly beaten
- 59.14-118.29 ml sugar (or equiv. sugar substitute)
- 295.73 ml canned pumpkin (11.25 oz by weight)
- 118.29 ml milk
- 1.23 ml salt
- 2.46 ml ginger
- 2.46 ml ground cinnamon
- 2.46 ml nutmeg
- 14.79 ml plain gelatin
- 59.14 ml cold water
- 3 egg whites
- 59.14-118.29 ml sugar (or equiv. sugar substitute)
- 59.14-78.78 ml Cool Whip, per serving piece
- 4.92 ml butter or 4.92 ml margarine, per serving piece
- 14.79-29.58 ml slivered almonds, per serving piece
directions
- Bake pie shell according to package directions.
- In double boiler or in microwave dish, whip together egg yolks, 1/4-1/2 cup sugar, pumpkin, milk, salt, ginger, cinnamon, and nutmeg.
- Cook until thick and temperature reaches 180-185 F; Stir very frequently.
- Sprinkle gelatin over cold water; when dissolved, add to pumpkin mixture.
- Mix and cool thoroughly, to room temperature.
- Beat egg whites until stiff; add 1/4-1/2 cup sugar as whites stiffen.
- Add the pumpkin mixture to the egg white mixture, whisking in gently.
- Pour into baked pie shell.
- Refrigerate several hours.
- Before serving, brown some almonds in butter and drain well.
- Place a scoop of Cool Whip over pie serving and sprinkle hot, browned almonds over topping.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!