PUMPKIN CHIFFON PIE
This is a favorite family pie for the holidays that you cook on top of the stove and pour into a baked pie shell instead of a pumpkin pie filling that you bake in the oven. This is a very light and delicious pie!
Provided by Sue Smith @Suesmithbaker
Categories Pies
Number Of Ingredients 14
Steps:
- Beat egg yolks and 1/2 cup sugar until thick.
- Cook pumpkin, milk, salt, and spices on top of double boiler. Add egg yolks/sugar mixture. Cook until thick.
- Soften gelatin in cold water. Stir into hot mixture.
- Beat egg whites and 1/2 cup sugar until egg whites form peaks and add to pumpkin mixture. Blend well.
- Pour into cooled, baked pie shell and chill. (See my recipe for Fool Proof Pie Crust). Serve with whipped cream.
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