Pumpkin Chiffon Pie

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This is a family favorite. It is light and fluffy and you will want a second piece.

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  • Average budget

Ingredients

  • baked pie shell (put in deep dish pie plate)
  • 1 Tablespoon gelatin (mix into 1/4 cup cold water)
  • 3 egg yolks (wash eggshells with soap before cracking, save whites)
  • 1/2 cup brown sugar
  • 1 1/4 cups canned pumpkin (Use 1 small can)
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 1 teaspoon ginger
  • 1/4 teaspoon cloves
  • 3 egg whites
  • 1/2 white sugar
  • Topping:
  • 1 cup whip cream
  • 2 Tablespoons white sugar

Preparation

Step 1

Cook and stir egg yolks, brown sugar, pumpkin, spices and milk in a sauce pan. Cook until thick. Stir in the gelatin mixture and stir until dissolved. Set aside and let it cool.

Step 2

In a large bowl whip egg whites until stiff but not dry. IF you pull the beater up the egg white should look like mountain peaks holding its form. Gradually stir in 1/2 cup white sugar. Fold into the egg mixture.

Step 3

Fill the deep dish pie shell and chill for several hours.

Step 4

Whip the cream until soft peaks form, add sugar to taste ( 2 Tablespoons). Top with whip cream.

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You need to fold in the egg whites and not stir to keep the chiffon fluffy. This makes a lot of filling so you will need a deep dish pie plate.

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