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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
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