Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Ingredients: ½ tsp. each: cinnamon, nutmeg, and ginger; 4 egg whites; ½ cup brown sugar; ¼ cup white sugar; 1 8-inch baked pie shell; whipped cream; 1¼ cups canned puréed pumpkin; ½ cup evaporated milk or cream; 3 egg yolks; 1 envelope unflavored gelatine; ¼ cup cold water

Preparation info

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Traditional pumpkin pie has never been one of my favorites, but the inexorable demand for it at Thanksgiving and Christmas led me to this invention. Delicate and creamy, this burdened holiday stomach.

Ingredients

1 8-inch baked pie shell
1 envelope unflavored gelatine

Dessert
Pie

Method

Soften the gelatine in the cold water. Beat the egg yolks well in the top of a double boiler. Stir in the evaporated milk or cream and the pumpkin, brown sugar, and spices, mixing well. Cook, stirring over hot water, until smooth and thickened. Add gelatine and stir until dissolved. Cool to tepid. This is important; otherwise the hot custard will collapse the egg whites. Whip the egg whi