Tuesday, October 4, 2011

Pumpkin Chiffon Pie- Best pumpkin pie ever!

I have to confess, I have never been a big fan of pumpkin pie, or pie in general, until my husband introduced me to this recipe. This is a lighter, delicious cousin of a pumpkin pie and one that is a must have for our table during the fall.

You will need:
1 unflavored gelatin envelope
1/2c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 C. milk
2 egg yolks, slightly beaten
1 C. canned pumpkin

You will also need:
2 egg whites
1/4 c. sugar
1/2 c. whipping cream, whipped.
1 prebaked pie crust.

Combine the first set of ingredients in a sauce pan, stirring the dry ingredients together first before adding the yolks, pumpkin and milk. Cook over medium heat until the mixture boils and the gelatin dissolves. Remove and chill until partially set.

Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff peaks form. Fold the whipped eggs into the pumpkin mixture and then add the whipping cream. Mix well and then add to your pie crust. Chill until set and ready to serve.

Seriously this pie is delicious. It is one of the reasons I gave pies as a whole a second chance.

This recipes is the second post in Housewife Eclectic's Month 'O Pumpkin series, stick around for guest bloggers,crafts and recipes all centered around Pumpkins.

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