Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/609/Pumpkin_Chiffon_Pie
Pumpkin Chiffon Pie
A 'lighter' pumpkin pie
Customer Rating:
4
1 Ratings
1
Yield: 1 pie (8 servings)
Ingredients
| 3 |
|
eggs, separated
|
|
|
| 3/4 |
cup |
milk
|
|
|
| 1 |
envelope |
unflavored gelatin
|
|
|
| 3/4 |
cup |
brown sugar
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
nutmeg
|
|
|
| 1 |
teaspoon |
cinnamon
|
|
|
| 1 |
can |
(15 ounce) solid pack pumpkin
|
|
|
| 1/4 |
cup |
granulated sugar
|
|
|
| 1 |
|
9- inch baked pie shell
|
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|
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|
Whipped topping (if desired)
|
|
|
Directions:
Beat together egg yolks and milk (set egg whites aside).
In a medium saucepan, mix unflavored gelatin, brown sugar, salt, nutmeg and cinnamon; blend in egg/milk mixture. Let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 8 minutes; blend in pumpkin. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish with whipped topping.
Please note that some ingredients and brands may not be available in every store.
Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/609/Pumpkin_Chiffon_Pie