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| Dad's Pumpkin Chiffon Pie |
"Deliciously distinctive pumpkin chiffon pie with a gingersnap crust! My circle of relatives has used this pumpkin pie recipe solely for all the forty three years I have been round! Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 1 cup pumpkin puree
- three eggs
- half cup white sugar
- 1 cup milk
- half of teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter
- 1 (.25 ounce) package deal unflavored gelatin
- 1/4 cup water
- half of cup white sugar
- 1 (16 ounce) package deal gingersnap cookies
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Line one 9 inch pie pan with whole gingersnap cookies, breaking as vital for becoming.
- In a saucepan over medium heat cook pumpkin puree to warmth through, stirring often.
- Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook dinner, stirring frequently till combination is of custard consistency. Remove aggregate from warmth.
- Soften gelatin in the bloodless water and stir into the pumpkin until dissolved. Chill aggregate until it starts to stiffen (about 1 half of hours).
- Whip egg whites with the remaining half cup sugar until stiff. Fold whipped egg whites into the pumpkin combination. Spoon mixture into the prepared pan and chill till set (about 3 hours). Serve crowned with whipped cream.
Notes :
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