Pumpkin Chiffon Pie I

Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.

• Calories: 229 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup milk
• ½ teaspoon ground cinnamon
• 3 egg yolks
• 1 (9 inch) pie crust, baked
• 1 (.25 ounce) package unflavored gelatin
• ¼ cup cold water
• 1 ¼ cups canned pumpkin
• 3 egg whites, stiffly beaten

Recipe Instructions

Step 1

Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.

Step 2

Soften gelatin in cold water, then stir into hot mixture.

Step 3

Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!