Mom's Pumpkin Chiffon Pie
Mom's Pumpkin Chiffon Pie recipe
Yield
12 servingsPrep
15 minCook
10 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
|
|
|
| 1 | tablespoon |
gelatin, unflavored
|
*
|
| ¼ | cup |
water
cold |
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 1 | cup |
brown sugar
|
*
|
| 3 | large |
eggs
separated |
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
allspice
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | tablespoon |
orange zest
grated |
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 15 | ml |
gelatin, unflavored
|
*
|
| 59 | ml |
water
cold |
|
| 355 | ml |
canned pumpkin purée
|
|
| 237 | ml |
brown sugar
|
*
|
| 3 | each |
eggs
separated |
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 1.3 | ml |
allspice
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 15 | ml |
orange zest
grated |
|
| 118 | ml |
heavy whipping cream
|
|
Directions
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. Remove 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.
