Pies

Pumpkin Chiffon Pie

USE_Pumpkin-Chiffon-Pie

Cook Time: 25 Minutes

Total Time: 55 Minutes

Yield: 6 Servings

USE_Pumpkin-Chiffon-Pie

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

Directions

  1. Soften gelatin in cold water
  2. In a glass or metal bowl, whisk together the egg yolks, molasses, salt, spices, and pumpkin. Stir in milk.
  3. 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
  4. Remove from heat and add softened gelatin
  5. Chill mixture in the bowl sitting on a bowl of ice water until mixture begins to congeal, stirring frequently
  6. In a separate bowl, gradually beat sugar into beaten egg whites. Fold into pumpkin mixture.
  7. Pour into a cold, baked 9” pie shell and chill until firm.
  8. Garnish with whipped cream just before serving

Pumpkin Chiffon Pie

USE_Pumpkin-Chiffon-Pie

Cook Time: 25 Minutes

Total Time: 55 Minutes

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

Directions

  1. Soften gelatin in cold water
  2. In a glass or metal bowl, whisk together the egg yolks, molasses, salt, spices, and pumpkin. Stir in milk.
  3. 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
  4. Remove from heat and add softened gelatin
  5. Chill mixture in the bowl sitting on a bowl of ice water until mixture begins to congeal, stirring frequently
  6. In a separate bowl, gradually beat sugar into beaten egg whites. Fold into pumpkin mixture.
  7. Pour into a cold, baked 9” pie shell and chill until firm.
  8. Garnish with whipped cream just before serving

Popular Recipes

Here are other baking recipes we think you might like to try.