Pumpkin Chiffon Pie
This Pumpkin Chiffon Pie is different than any other pumpkin pie you have ever had. It is light and delicious with the perfect combination of pumpkin.
- 1 unflavored gelatin envelope
- 1/2 c. 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
- 2 egg whites
- 1/4 c. sugar
- 1/2 c. whipping cream whipped.
- 1 prebaked pie crust. You can find the recipe for my Perfect Pre-Baked Pie Crust Here.
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.