This has to be the best pumpkin pie in the world. I have to admit that I am not a huge fan of pumpkin pie, but this is one recipe that I can’t pass up. It is so light and fluffy
Pumpkin Chiffon Pie
2 pre-baked pie crusts
2 envelopes unflavored gelatin
1 tsp salt.
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 1/2 Cups milk
2 1/2 Cups pumpkin (1 large can)
6 slightly beaten egg yolks
6 egg whites
2/3 Cup sugar
1 1/2 Cups brown sugar
Mix in saucepan brown sugar, gelatin, salt, spices, egg yolks, and milk. Cook over medium high heat until boiling, stirring constantly. Remove and stir in pumpkin. Chill (in bowl) until lukewarm. Beat egg whites until fluffy. Add sugar and beat until combined. Fold together with pumpkin mixture. Put into pre-baked pie crusts and refrigerate overnight.
Makes 2 Pies. Serve with whipped cream.
Nehemiah said, "Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared.
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