Pumpkin Chiffon Pie

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) deep dish pie shells
  • 3
    egg yolks, slightly beaten
  • 14 - 12
    cup sugar (or equiv. sugar substitute)
  • 1 14
    cups canned pumpkin (11.25 oz by weight)
  • 12
    cup milk
  • 14
    teaspoon salt
  • 12
    teaspoon ginger
  • 12
    teaspoon ground cinnamon
  • 12
    teaspoon nutmeg
  • 1
    tablespoon plain gelatin
  • 14
  • 3
    egg whites
  • 14 - 12
    cup sugar (or equiv. sugar substitute)
  • 14 - 13
    cup Cool Whip, per serving piece
  • 1
    teaspoon butter or 1 teaspoon margarine, per serving piece
  • 1 -2
    tablespoon slivered almonds, per serving piece
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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.
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