Pumpkin Chiffon Pie

Oxmoor House
one 9-inch pie


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3/4 cup firmly packed brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs, separated
3/4 cup milk
1 1/4 cups cooked, mashed pumpkin
1/3 cup sugar
1 baked (9-inch) pastry shell
Whipped cream
Chopped pecans


Combine brown sugar, gelatin, salt, cinnamon, nutmeg, and ginger in a heavy saucepan. Combine egg yolks and milk; beat well. Stir egg mixture into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in pumpkin. Chill until mixture begins to thicken.

Beat egg whites (at room temperature) until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chilled pumpkin mixture. Pour filling into pastry shell. Chill. Garnish with whipped cream and pecans before serving.

Created date

February 2010