Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie Recipe
Cook time: 25 min
Total time: 55 min
Yield: 6 Servings
Ingredients: 1 pkt. unflavored gelatin (.25 oz.); ¼ C. cold water; 2 eggs, separated; ½ C. Grandma’s® Original Molasses; ½ tsp. salt; ½ tsp. Spice Islands® Ground Ginger; ¾ tsp. Spice Islands® Ground Nutmeg; ¾ tsp. Spice Islands® Ground Saigon Cinnamon; 1 C. canned pumpkin; ½ C. milk; ½ C. granulated sugar; 1 pre-made pie crust; baked and cooled

Cook Time: 25 Minutes

Total Time: 55 Minutes

Yield: 6 Servings

Rating:

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[Total: 11 Average: 3.8]

1 pkt. unflavored gelatin (.25 oz.)
¼ C. cold water
2 eggs, separated
½ C. Grandma’s® Original Molasses
½ tsp. salt
½ tsp. Spice Islands® Ground Ginger
¾ tsp. Spice Islands® Ground Nutmeg
¾ tsp. Spice Islands® Ground Saigon Cinnamon
1 C. canned pumpkin
½ C. milk
½ C. granulated sugar
1 pre-made pie crust; baked and cooled

Directions

Soften gelatin in cold water
In a glass or metal bowl, whisk together the egg yolks, molasses, salt, spices, and pumpkin. Stir in milk.
Set bowl on a pot of simmering hot water (bowl should be bigger than the pot and the water should not touch the bottom of the bowl), and cook until thick; stirring constantly
Remove from heat and add softened gelatin
Chill mixture in the bowl sitting on a bowl of ice water until mixture begins to congeal, stirring frequently
In a separate bowl, gradually beat sugar into beaten egg whites. Fold into pumpkin mixture.
Pour into a cold, baked 9” pie shell and chill until firm.
Garnish with whipped cream just before serving