Pumpkin Chiffon Pie Recipe #345402
This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.
35 min | 35 min prep
SERVES 8
- 1 (1/4 ounce) envelope unflavored gelatin
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup milk
- 2 eggs, separated, yolks slightly beaten
- 1 cup canned pumpkin
- 1/4 cup sugar
- 1/2 cup heavy whipping cream
- 1 (9 inch) prepared graham cracker crusts
- Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
- Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
- Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.
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5 stars