Pumpkin Chiffon Pie

The "lighter" pumpkin pie

Customer Rating: Recipe Rated Four Stars

1 Ratings    1 Comments

Yield: Makes about 8 servings.

Ingredients

1 envelope Knox Unflavored Gelatin
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 eggs, separated
3/4 cup milk
1 can (15 oz.) solid pack pumpkin
1/4 cup sugar
9-inch baked pastry shell

Directions:

In medium saucepan, mix unflavored gelatin, brown sugar, salt and spices; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 8 minutes; blend in pumpkin. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish, if desired, with whipped cream.

Recipe compliments of Knox.

Customer Comments

Recipe Rated Four Stars

Chloe B Overland Park, Ks

“This pumpkin pie is delicious any time. My husband loves it.”

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