Family Heirloom Pumpkin Chiffon Pie |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the one recipe that everyone can agree on! It features raw egg whites, so make substitutions with pasteurized product -or like me- get chickens in your backyard and use their eggs! :) Ingredients:
1/4 ounce gelatin, unflavored envelope |
3/4 cup dark brown sugar, packed |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1/2 cup milk |
1/4 cup water |
3 eggs, separated |
1 1/2 cups canned pumpkin (not pie filling) |
1/4 cup granulated sugar |
9 inches pie shells, prepared (baked or ready) |
Directions:
1. In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
2. When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
3. Turn into pie shell and chill until firm.
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