Pumpkin Chiffon Pie
Photo: lindseywb (CC BY-SA 2.0)
A light, gelatin-set pumpkin pie in which a spiced pumpkin custard is lightened with stiffly beaten egg whites, poured into a baked pastry shell, chilled until firm, and topped with whipped cream.
Directions
- Place pumpkin in top of double boiler, add beaten egg yolks, karo, milk,spices and salt. Cook over boiling water until custard consistency,stirring constantly. Remove from heat. To hot custard add gelatin which has been softened in cold water. Stir until gelatin is dissolved. Cool. When mixture begins to thicken, ea egg whites until stiff, beat in sugar. Gently fold into slightly thickened pumpkin mixture. Pour into shell and chill until firm. Decorate with whipped cream.
- Soften the envelope of plain gelatin in the 1/4 cup cold water; set aside.
- In the top of a double boiler, place the 1 1/4 cups pumpkin. Add the 3 slightly beaten egg yolks, the 3/4 cup dark Karo, the 2/3 cup milk, and the 1/2 teaspoon each of ginger, nutmeg, cinnamon and salt.
- Cook over boiling water, stirring constantly, until the mixture reaches custard consistency. Remove from heat.
- Add the softened gelatin to the hot custard and stir until the gelatin is dissolved. Let cool.
- When the mixture begins to thicken, beat the 3 egg whites until stiff, then beat in the 1/2 cup sugar.
- Gently fold the beaten egg whites into the slightly thickened pumpkin mixture.
- Pour into the baked pastry shell and chill until firm.
- Decorate with the 1/2 cup whipped cream.
Goes well with
https://lizotte.cool/recipe/pumpkin-chiffon-pie.html