Pumpkin Chiffon Pie
Description
One family's favorite pumpkin chiffon pie with a mousse-like filling and graham cracker crust is a nice alternative to traditional pumpkin pie.
Ingredients
•
1 tablespoon unflavored gelatin
•
1/4 cup cold water
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4 large pasteurized eggs, separated and divided
•
1 1/4 cups white sugar, divided
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1 1/4 cups pumpkin puree
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2/3 cup evaporated milk
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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1 (9 inch) prepared graham cracker crust
Directions
1
Gather all ingredients.
2
Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
3
Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
4
Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
5
Add gelatin mixture, and whisk until fully dissolved. Remove from heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
6
While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
7
Fold cooled pumpkin mixture into the egg white mixture.
8
Transfer filling to the graham cracker crust and chill in the refrigerator until firm before serving, about 1 hour.
9
When ready to serve, slice and enjoy!