Classic Pumpkin Chiffon Pie
This classic, tried and true recipe for Pumpkin Chiffon Pie produces a light and airy, melt in your mouth alternative to classic pumpkin pie!
- Total Time: 50 minutes
Ingredients
Units
Scale
- 1 9 inch pie pastry shell
- 1 tablespoon of gelatin
- 1/4 cup of cold water
- 1 1/2 cups of pumpkin puree
- 1 cup of brown sugar
- 3 eggs (yolks and whites separated – both will be used)
- 1/2 teaspoon of ginger
- 1 tablespoon of cinnamon
- 1/4 teaspoon of allspice
- 2 tablespoons of sugar
- 1/4 teaspoon of salt
- 1 tablespoon of orange or lemon zest (grated peel)
- 1/2 cup of heavy cream
Instructions
- Pre-bake pastry shell and chill before filling
- Soften gelatin in cold water
- Combine pumpkin, spice, brown sugar, beaten egg yolks and salt in a double boiler.
- Cook over near boiling water until thickened, stirring constantly.
- Add softened gelatin, stir until dissolved.
- Remove from heat and chill until mixture begins to set.
- Beat egg whites until stiff – but not dry.
- Beat in white sugar.
- Fold in zest.
- Pour into shell.
- Chill and serve with whipped cream.
- Prep Time: 20
- Cook Time: 30
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