Pumpkin Chiffon Pie2014-09-23
- Servings : 8
- Prep Time : 45m
- Cook Time : 60m
- Ready In : 1:45 h
My Aunt-in-law makes this every Thanksgiving and I fell in love with it. It’s much much lighter in texture and taste than regular pumpkin pie, and carries the spiced pumpkin flavor like a dream. Even peopel who won’t touch a pumpkin pie have come out loving it. – Bekah
- 1 envelope (1 tablespoon) unflavored gelatin
- 1/4 cup water
- 4 eggs, separated
- 1 1/4 cups white sugar
- 1 1/4 cups pumpkin
- 2/3 cup evaporated milk
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 recipe pastry for a 9 inch single crust pie (Graham is divine, normal also suits- either way pre-cooked)
Mix the gelatin and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
Once you’re accustomed to making it, you can whip up a batch in about half an hour from pulling ingredients out of the fridge to putting pie back in the fridge to cool. The first time leave closer to an hour- not a lot of folks are accustomed to making chiffon.