BEST EVER PUMPKIN CHIFFON PIE

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Best Ever Pumpkin Chiffon Pie image

My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!

Provided by pattyricia

Categories     Pie

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

1 9 in.baked pastry shell
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup white sugar
Cool Whip (optional)

Steps:

  • Put the gelatin to soak in 1/4 cup cold water.
  • Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
  • Cook and stir this over simmering water till it thickens.
  • Add the soaked gelatin until it dissolves.
  • Remove from the stove and chill till filling starts to set.
  • (I put the pot in ice water).
  • Whip the 3 egg whites till stiff but not dry.
  • Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
  • Fill pie shell and chill several hours.
  • Serve with Cool Whip.
  • Preparation time is approximate.

Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1

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