Sue's Ultra-Light Pumpkin Chiffon Pie

Margaret3's Note:

Absolutely light as a feather. Folks will eat this one, no matter how stuffed they are! It stands very tall in the crust, due to the whipped egg whites.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 1 (9 inch) deep dish pie shells or 12 tart shells
• ¾ cup milk
• 1 tablespoon plain gelatin
• 1 1⁄3; cups plain pumpkin (NOT pie filling mix)
• 1 cup dark brown sugar
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon allspice
• 3 egg yolks
• 3 egg whites
• 6 tablespoons white sugar

Directions:

1. Bake the pie shell or tart shells according to package instructions, then cool.
2. In a saucepan, combine milk and gelatin, heat and stir until gelatin is dissolved.
3. Add pumpkin, brown sugar, spices and egg yolks.
4. Cook until mixture thickens, about 10 minutes.
5. Cool until mixture begins to set-about 20 minute.
6. Beat the egg whites, gradually adding the white sugar, until stiff.
7. With a wisk, fold egg whites into pumpkin mixture and mix thoroughly.
8. Pile into pie crust or tart shells.
9. Refrigerate. Serve with whipped cream or Cool Whip.

Reviews

[crazycookinmama]

This was a hit at Thanksgiving dinner! For some reason my egg whites didn' whip up like they probably should have..it could have been operator error, since it was 12:30 am!!!! But it worked out great, beings I had a very long road trip to take with the pie and it probably wouldn't have made it otherwise. Very tasty. Thanks so much for a great recipe!

[LeahinWA]

I had a recipe similar to this years ago that was lost or left behind when I moved from IL to WA. It makes a fantastic pie, and I am so delighted to find this recipe again. Thanks for posting it.