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Pumpkin Chiffon Pie |
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| Course |
-- |
| Cuisine |
Canadian |
| Dish Type |
Dessert |
| Occasion |
Christmas |
| Brand Name Ingredient 1 |
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| Brand Name Ingredient 2 |
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| Brand Name Ingredient 3 |
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| Submitted
By |
myhome |
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| Category |
Christmas |
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Method |
Do Not Cook |
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Time |
1 hour |
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Calories |
? |
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Serves |
8 |
| Brand Name Ingredient 4 |
-- |
| Brand Name Ingredient 5 |
-- |
| Email |
myhome@mts.net |
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Ingredients : |
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1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup milk
2 large eggs , separated, yolks beaten
1 cup canned pumpkin
4 1/2 cups heavy cream , whipped
1 (9-inch) graham cracker crust
Shaved dark chocolate |
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| How to Prepare : |
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Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan.
Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick.
Chill saucepan in refrigerator until partially set—about 1 hour.
In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating
until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling
into pie crust and chill for 1 hour.
Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.
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