Dad's Pumpkin Chiffon Pie Recipe

Ingredients
<br>- 1 cup pumpkin puree
<br>- 3  eggs
<br>- ½ cup white sugar
<br>- 1 cup milk
<br>- ½ teaspoon salt
<br>- 2 teaspoons pumpkin pie spice
<br>- 2 tablespoons butter
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ¼ cup water
<br>- ½ cup white sugar
<br>- 1 (16 ounce) package gingersnap cookies
<br><p></p>Directions
<br>step 1: Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
<br>step 2: In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
<br>step 3: Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
<br>step 4: Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
<br>step 5: Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
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Ingredients
- 1 cup pumpkin puree
- 3 eggs
- ½ cup white sugar
- 1 cup milk
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup water
- ½ cup white sugar
- 1 (16 ounce) package gingersnap cookies

Directions
step 1: Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
step 2: In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
step 3: Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
step 4: Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
step 5: Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

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