Pumpkin Chiffon Pie
By PutoPinoy on Wednesday, July 22, 2009 At
Wednesday, July 22, 2009
Ingredients:
Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.
- 1 (9") graham cracker pie shell
- 1 env. unflavored gelatin
- 1/2 c. light brown sugar, firmly packed
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- Whipped cream (optional)
- 2 tbsp. light molasses
- 3 egg yolks, slightly beaten
- 1/2 c. milk
- 1 1/4 c. canned pumpkin
- 3 egg whites
- 1/2 c. granulated sugar
- Prepare pie shell. Refrigerate until needed.
- In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well.
- Add molasses, egg yolks, milk and pumpkin; mixing well.
- Bring to boiling, stirring. Remove from heat.
- Transfer to medium bowl, cool, then refrigerate, covered until firm.
- Meanwhile in small bowl, beat egg whites until foamy.
- Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.
- Beat pumpkin mixture until smooth.
- Gradually beat egg-white mixture into pumpkin mixture, only until just combined.
- Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.)
- Serve garnished with whipped cream, if desired.
Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.
