Sunday, November 30, 2014

Pumpkin Chiffon Pie



This is one of the pies that we had for Thanksgiving. The crust is made up of crushed gingersnaps that I made the day before with my friend Marian.





Ingredients: 

  • 1 1/4 c pumpkin
  • 1/2 c milk
  • 1/16 t ginger (scant) {I just put in a small pinch)
  • 1/2 t nutmeg
  • 1 t cinnamon
  • 1/2 t salt
  • 3/4 c of sugar 
  • 1/4 t orange zest 
  • 3 eggs separated 
  • 1 envelope gelatin
  • 1/4 c of water
Combine first 6 ingredients & 1/2 c of sugar and egg yolks in a pan. Cook in heavy pan on med. or in double boiler until thickened. ( Tip: don't turn the heat on until everything is mixed together). Add gelatin to water in a small bowl and mix well / let it stand to absorb the water. Add to pumpkin mixture. Stir, take the pan of the heat, and let it cool until it mounds and is no longer hot/very warm. Whip egg whites & remaining sugar ( 1/4 c ) with the orange zest in a separate bowl. Add to pumpkin mixture and gently turn it over to mix it with a spatula. It is very important to try and handle it as least as possible / try not to let the pie loose any of the air inside ( the pies height ) Pour into pie pan with ginger snap crust, and ...

...ENJOY!  :)

1 comment:

  1. You did a great job making this pie, especially for the 1st time. It was pretty and delicious--a great combination!

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