PUMPKIN CHIFFON PIE

Pumpkin Chiffon Pie image

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

Ingredients

PUMPKIN CHIFFON PIE
3 - egg yolks
1/2 cup(s) sugar
1 1/4 cup(s) libby's canned pumpkin
1/2 cup(s) milk
1/2 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) ginger
1/2 teaspoon(s) nutmeg
1 tablespoon(s) gelatin, unflavored
1/4 cup(s) cold water
3 - stiffly beaten egg whites
1/2 cup(s) sugar
1 - baked pie shell

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.

*** Explore more Pumpkin Chiffon Pie Recipes »

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