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Pumpkin Chiffon Pie |
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Serves: 6 Print this Recipe1 16-ounce can pumpkins 1/2 cup sugar 1/2 cup milk 3 eggs yolk 1 teaspoon cinnamon ground 1/2 teaspoon allspice ground 1/2 teaspoon salt 1 envelope unflavored jello 1/4 cup water cold 3 eggs white 1/3 cup sugar 1 baked 9" Graham Cracker Crust 1/2 cup whipped cream 1 tablespoon powdered sugar 1/2 teaspoon lemon peels grated In a medium saucepan mix pumpkin, sugar, milk, egg yolks, cinnamon, allspice and salt. Cook and stir over medium heat for 10 to 15 minutes or until thickened. In a small saucepan mix gelatin and water; let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Stir into pumpkin mixture; cool. In a small mixer bowl at high speed beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Fold into pumpkin mixture. Pour into crust and chill overnight. To serve, in a small mixer bowl at high speed beat whipping cream with powdered sugar and lemon rind until stiff. Spoon onto center of pie before cutting. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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