Mmmm, Tasty Pumpkin Chiffon Pie
Saw this made a few years ago on Good Morning America. Thought I'd give it a try. My, oh, my, did it get rave reviews at the Thanksgiving meal. And, of course, it is easy to prepare. It does have a lighter taste than the traditional pumpkin pie. Times do not include refrigeration time.
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INGREDIENTS
Nutrition- 1cup packed brown sugar
- 3
- 1 1⁄2
- 1⁄2cup evaporated milk
- 1tablespoon unflavored gelatin
- 3tablespoons cold water
- 1teaspoon ground ginger
- 1⁄4teaspoon ground allspice
- 1⁄2teaspoon salt
- 2teaspoons ground cinnamon
- 2tablespoons sugar
- 19-inch baked pie crust
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DIRECTIONS
- In small, oven-proof bowl, sprinkle gelatin over water.
- Place bowl over small pot of simmering water until gelatin is dissolved.
- In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
- Remove from heat and add gelatin, mixing thoroughly.
- Cool for at least 15 minutes.
- Beat egg whites with sugar until soft peaks form.
- Fold egg whites into pumpkin mixture.
- Put mixture into pie shell and refrigerate overnight.
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