Pumpkin Chiffon Pie
- 1/2 recipe pastry
- 1 tablespoon gelatine
- 1/4 cup cold water
- 1 1/2 cups cooked pumpkin
- 1/2 cup sugar
- 1 1/4 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 eggs, separated
- 1 cup milk
- 1/4 cup shredded Brazil nuts, toasted
Line 8-inch pie plate with pastry; bake and cool it.
Soften gelatine in cold water. Combine pumpkin, 1/4 cup sugar, salt, spices, slightly beaten egg yolks and milk; cook over boiling water 5 minutes, stirring constantly; add softened gelatine and stir until it is dissolved. Chill until slightly thickened. Gradually beat remaining 1/4 cup sugar into stiffly beaten egg whites; fold into thickened pumpkin gelatine mixture. Turn into bake pie shell; top with shredded nuts. Chill until firm.
Soften gelatine in cold water. Combine pumpkin, 1/4 cup sugar, salt, spices, slightly beaten egg yolks and milk; cook over boiling water 5 minutes, stirring constantly; add softened gelatine and stir until it is dissolved. Chill until slightly thickened. Gradually beat remaining 1/4 cup sugar into stiffly beaten egg whites; fold into thickened pumpkin gelatine mixture. Turn into bake pie shell; top with shredded nuts. Chill until firm.
Submitted by Jun 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min