Pie Recipes * Razzle Dazzle Recipes
Pumpkin Chiffon Pie Recipe
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Pumpkin Chiffon Pie
1 envelope unflavored gelatin
3/4 cup brown sugar, firmly packed
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
3 eggs, separated
1/2 cup milk
1/4 cup water
1 1/2 cup canned pumpkin
1/3 cup granulated sugar
Sweetened whipped cream
Prepare Ginger Cookie Crust and refrigerate.
Combine the gelatin, brown sugar, salt, and spice mixture in a
saucepan. Beat egg yolks slightly and stir in milk, water and
pumpkin; add to sugar mixture. Cook over medium heat, stirring
constantly, to just below the simmering point. Set pan in ice water
(or refrigerate); stir occasionally until mixture is cold and
In a bowl, beat egg whites until thick; add
granulated sugar, about 1 Tbsp at a time and beat well after each
addition. Beat until whites hold firm peaks.
Fold in gelatin mixture into the beaten egg
whites. Pour into crumb-lined pan and chill at least 4 hours. Serve
with whipped cream.
Ginger Cookie Crust
1 1/4 cups gingersnap cookie crumbs
3 Tbsp. powdered sugar
3 Tbsp. melted butter
Mix together and press into the bottom and sides of a 9" pie pan.
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