How to Make a Pumpkin Chiffon Gelatine Pie

Looking for an old-fashioned Pumpkin Chiffon pie like Mom or Grandma used to make? Look no further ~

Here's a comfort-food favorite that's sure to please anyone ~ perfect for Fall Halloween or Thanksgiving gatherings, Football Tailgate parties, or the Holidays!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 envelope Knox Unflavored Gelatine
• 3/4 cup firmly packed dark brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup milk
• 1/4 cup water
• 3 eggs, separated
• 1-1/2 cups canned pumpkin
• 1/4 cup sugar
• 1 9-inch baked pie shell
• Whipped Cream (optional)
• 9-in Pie Plate

1. Mix gelatine, dark brown sugar, salt and spices thoroughly in a saucepan.

2. Stir in milk, water, egg yolks and pumpkin and mix well.

3. Cook over medium heat, stirring constantly untilgelatine is dissolved and mixture heated thoroughly, about 10 minutes.

4. Remove from heat and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

5. Beat egg whites until stiff.

6. Beat in sugar.

7. Fold gelatine mixture into stiffly beaten egg whites.

8. turn into a baked pie shell and chill until firm.

9. Served topped with whip cream (optional.)

Resources

• Moomettesgram's Musings
• MomsTalk Network
• Raising Fit and Healthy Kids eBook