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Pumpkin Chiffon Pie (D, TNT)
Yield: 1 9" pie pan

3 egg yolks
1/2 cup sugar
1-1/4 cups canned pumpkin
1/2 cup milk
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 package unflavoured gelatin
1/4 cup cold water
3 egg whites, stiffly beaten
1/2 cup white sugar

3/4 cup graham wafer crumbs
3/4 cup ginger cookie crumbs
1/4 cup melted butter or margarine
2 tablespoons sugar
1/2 teaspoon cinnamon

1 cup whipping cream
2 tablespoons icing sugar
1/4 cup ginger cookie crumbs

Make Filling:
Beat egg yolks, then add sugar, pumpkin, milk and spices. Cook in a double boiler until mixture thickens. Soften gelatin in cold water and add to mixture. Allow mixture to cool. Beat egg whites with sugar and gently fold into cooled pumpkin mixture. Pour into pie shell and chill.

Make Crust:
Mix graham wafer, ginger cookie crumbs, cinnamon and sugar together. Add melted butter, stirring well. Press into a lightly buttered 9" pie pan. Bake at 350°F for 10 to 12 minutes or until golden. Allow to cool.

Make Topping:
Beat whipping cream and icing sugar until stiff. Pipe whipped cream on top of pie and sprinkle ginger cookie crumbs.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A