063 - Pumpkin Pie

Pumpkin-Pie.jpg
Pumpkin-Pie.jpg

063 - Pumpkin Pie

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Pumpkin Chiffon Pie


1 ½ packages Knox gelatin
3 egg yolks
1 cup cooked, pureed pumpkin
1 cup sugar
½ cup milk
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
3 egg whites, at room temperature
1 cup whipping cream
Gingersnap pie crust (recipe below)


Soak the gelatin in ¼ cup cold water and set aside.


Slightly beat the egg yolks and add them, along with the sugar, cinnamon, nutmeg and salt, to the pureed pumpkin in the top pan of a double boiler. Mix well.


Fill the bottom pan with at least an inch of water and bring to a boil on the stove. Place the top pan over it and cook the pumpkin mixture, stirring constantly, until it thickens slightly.


Add the gelatin to the pumpkin mixture and stir until melted. Chill the mixture only until cold but not set. Beat the whipping cream, and then the egg whites, until stiff. Carefully fold the whipped cream and the beaten egg whites into the pumpkin mixture until blended. Pour this filling into the piecrust and chill. Serve topped with more whipped cream, sweetened to your taste.


Gingersnap Pie Crust
6 tablespoons salted butter, melted
1 cup crushed gingersnaps
½ cup finely chopped pecans
Mix ingredients together in a bowl. Press into a pie plate. Bake at 350 degrees for five minutes. Let cool before filling.