Carolyn Almennigen | almennigen

Recipe - Pumpkin Chiffon Pie

Jan 13th 2011 at 12:32 PM

Pumpkin Chiffon Pie



2/3 cup sugar

1/3 cup sugar

3 egg whites

3 slightly beaten egg yolks

1 envelope (1Tbsp) unflavored gelatin

½ tsp salt

½ tsp nutmeg

1 tsp cinnamon

½ cup whipping cream, whipped

¾ cup milk

1 cup canned pumpkin

1 9-inch graham cracker pie crust

¾ cup flaked coconut, toasted, optional

Mix 2/3 cup sugar, unflavored gelatin, salt, cinnamon and nutmeg. Stir in egg yolks and milk. Cook and stir over low heat until mixture thickens slightly. Stir in pumpkin. Chill until mixture mounds slightly when spooned. Beat egg whites to soft peaks. Gradually add 1/3 cup sugar, beating to stiff peaks. Fold in pumpkin mixture. Pile into chilled crust. Chill until firm. Top with whipped cream and coconut (if desired).

Please to comment
Jan 13th 2011 at 2:21 PM by TerriLPattioMLMmento
Sounds yummy Carolyn. But I still love those BIG chocolate chip cookies that you make. They are awesome everybody.

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