Pumpkin Chiffon Pie Recipe
Ingredients
- 1 pkt. unflavored gelatin (.25 oz.)
- ¼ C. cold water
- 2 eggs, separated
- ½ C. Grandma’s® Original Molasses
- ½ tsp. salt
- ½ tsp. Spice Islands® Ground Ginger
- ¾ tsp. Spice Islands® Ground Nutmeg
- ¾ tsp. Spice Islands® Ground Saigon Cinnamon
- 1 C. canned pumpkin
- ½ C. milk
- ½ C. granulated sugar
- 1 pre-made pie crust; baked and cooled
Directions
- Soften gelatin in cold water
- In a glass or metal bowl, whisk together the egg yolks, molasses, salt, spices, and pumpkin. Stir in milk.
- Set bowl on a pot of simmering hot water (bowl should be bigger than the pot and the water should not touch the bottom of the bowl), and cook until thick; stirring constantly
- Remove from heat and add softened gelatin
- Chill mixture in the bowl sitting on a bowl of ice water until mixture begins to congeal, stirring frequently
- In a separate bowl, gradually beat sugar into beaten egg whites. Fold into pumpkin mixture.
- Pour into a cold, baked 9” pie shell and chill until firm.
- Garnish with whipped cream just before serving
