Pumpkin Chiffon Pie Recipe
  • 1 package gelatin
  • ¼ cup cold water
  • 3 eggs, seperated
  • 1 cup sugar
  • 1¼ cup mashed pumpkin
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ cup milk
  • 1 pie crust shell*
  1. Cook and cool the pie crust in preparation. Begin the filling by softening the gelatin in water. Beat egg yolks and add ½ cup sugar, pumpkin, salt, spices, and milk. Mix well. Transfer to a pan and cook over low heat, stirring until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Cool. After mixture thickens, beat egg whites until almost stiff and then beat in remaining sugar, 1 Tablespoon at a time. Thoroughly fold the stiffened egg whites into the pumpkin mixture. Pour the completed mixture into the cooked and cooled pie crust, and chill the pie in the refrigerator until firm. Takes several hours to set up. Serve with whipping cream on top.
Recipe by Bombshell Bling at https://www.bombshellbling.com/pumpkin-chiffon-pie-recipe/