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Pumpkin Chiffon Pie

You’ll be ‘thankful’ for this one

  1. 1 envelope unflavoured gelatin (1Tbsp.) 7 g
  2. 1/2 cup cold water 125ml
  3. 4 eggs, separated
  4. 1 cup evaporated milk 250ml
  5. 1 cup canned pumpkin 250ml
  6. 1/2 cup brown sugar 125ml
  7. 1/2 tsp. salt 2ml
  8. 1/2 tsp. nutmeg 2ml
  9. 1/2 tsp. cinnamon 2ml
  10. 1/4 tsp. ginger 1 ml
  11. 1/4 cup brown sugar 50ml
  12. 1 – 9″ baked pie shell 23cm
  13. 1 cup whipping cream, whipped 250ml
  1. Soften gelatin in cold water. Set aside. In double boiler heat egg yolks, milk, pumpkin, 1/2 cup brown sugar and spices. Cook, stirring for 10 minutes. Remove from heat, add gelatin, stirring until dissolved. Refrigerate until thick. Beat egg whites and 1/4 cup (50ml) brown sugar until thick. Fold into pumpkin mixture. Turn into pie shell, top with whipped cream and refrigerate until ready to serve.
The Best of Bridge

Middle Age: When a broad mind and a narrow waist change places

This recipe is available in the book The Rest of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.