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Mom's Pumpkin Chiffon Pie
Author/Submitted by: Mom
Servings: 6
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 1
pie crust 1
tablespoon
gelatin 1/4
cup
cold water 1 1/2
cups
canned pumpkin 1
cup
brown sugar 3
egg,
separated
2
teaspoons
cinnamon 1/2
teaspoon
ginger 1/4
teaspoon
allspice 1/2
teaspoon
salt 2
tablespoons
granulated sugar 1
tablespoon
orange rind,
grated
1/2
cup
heavy cream
Directions:
Bake pastry shell.
Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks,
spices, and salt in top of double boiler; cook over hot, not boiling water
until thickened, stirring constantly. Add softened gelatin to hot pumpkin
mixture and stir until dissolved. R emove from hot water. Chill until it
begins to thicken.
Beat egg whites until stiff but not dry; beat in granulated sugar. Fold
into cooled pumpkin mixture, add orange rind.
Whip cream and fold into pumpkin mixture. Pour into baked shell; chill.
Top with additional whipped cream.
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