Mary's Pumpkin Chiffon Pie
If freezer space is limited, pie filling may be frozen.
Recipe Summary Mary's Pumpkin Chiffon Pie
Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.Ingredients | Types Of Chiffon Pies1 ¼ cups finely crushed graham cracker crumbs1 teaspoon ground cinnamon3 tablespoons white sugar6 tablespoons butter, melted¼ cup cold water1 tablespoon unflavored gelatin1 ¼ cups pureed pumpkin3 egg yolks½ cup white sugar½ cup milk½ teaspoon salt¼ teaspoon ground ginger¼ teaspoon ground cinnamon½ cup white sugar1 teaspoon vanilla extract3 egg whitesDirectionsMix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.Info | Types Of Chiffon Piesprep:
30 mins
cook:
5 mins
additional:
3 hrs 35 mins
total:
4 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
TAG : Mary's Pumpkin Chiffon PieFruits and Vegetables, Vegetables, Squash,
