Pumpkin Chiffon Pie

A light as air pumpkin chiffon pie with a hint of spices fragrant orange zest. Once you try this pie, you will never go back to regular old pumpkin pie

Pumpkin Chiffon Pie

American, Dessert
  • 1 tbsp. gelatine
  • 1/4 cup cold water
  • 1-1/2 cups canned pumpkin
  • 1 cup brown sugar
  • 3 eggs separated
  • 2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 2 tbsp. sugar
  • 1 tbsp. grated orange rind
  • 1/2 cup heavy cream
  • Soften gelatin in cold water. Combine pumpkin , brown sugar, egg yolks, spices and salt, stirring constantly until thickened. Add softened gelatine to hot pumpkin mixture and stir until thickened. Beat egg whites until stiff; beat in sugar. Fold into cooled pumpkin mixture. Add orange rind. Whip cream and fold into pumpkin mixture. Pour into a baked pie shell; chill. Top with whipped cream and serve.
  • From the kitchen of Mrs. Robert Wagener, 1965 Rice County Homemakers

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