How To make Mom's Pumpkin Chiffon Pie
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
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.
How To make Mom's Pumpkin Chiffon Pie's Videos
Pumpkin Chiffon Pie || Thanksgiving Desserts
Creamy and light pumpkin chiffon pie. Spiced perfectly with a wonderful texture.
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INGREDIENTS:
Crust
12 oz gingersnap cookie crumbs
1 oz granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1 tablespoon cinnamon
1/2 teaspoon salt
4.15 oz unsalted butter, melted + more if needed
Filling
4 whole eggs, separated (4 yolks and 4 whites)
1/2 cup granulated sugar + 1 tablespoon sugar for the egg whites
1/4 cup light brown sugar, firmly packed
1 tablespoon cornstarch
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
15 oz pumpkin pie puree (one can; recommend Libby's)
1/2 cup heavy cream, whipped
1 tablespoon sour cream, room temp
4 egg whites, room temp
1 tablespoon sugar
1/2 cup heavy cream, whipped
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