Recipe Archives->Pies->Pumpkin Chiffon 09

Pumpkin Chiffon Pie
(10-inch)
                                                                                
3 eggs, separated
1 cup sugar, divided
16 oz can pumpkin 
1/2 cup milk (evaporated is okay)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp gelatin 
1/4 cup cold water
graham cracker crust

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk,
spices, and salt. Cook, stirring, in a double boiler over boiling
water till thickened. Add the gelatin, which has been softened in
the water. Mix thoroughly and cool in refrigerator.  When it begins
to thicken, stir in the remaining 1/2 cup sugar.  Then fold in the
stiffly beaten egg whites.

Pour into graham cracker crust and chill till firm. Serve topped
with very lightly sweetened whipped cream (I think using confectioner's
sugar makes this more stable) and candied ginger (cut in 1/8-1/4-inch
dice).
                                                                                

Graham Cracker Crust

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
1 1/2 tsp cinnamon

Mix all ingredients well. Pat into a 10-inch pie pan, Bake 10-15
minutes at 300 degrees F. Cool.

Printable version: pumpkin-chiffon09.txt.