Old fashioned Pumpkin Chiffon Pie
This is a recipe for a delicious old-fashioned pumpkin chiffon pie that is very simple and fast to prepare, the best part is that this classic pie doesn’t have to be baked.
Ingredients
- INGREDIENTS FOR OLD FASHIONED PUMPKIN CHIFFON PIE
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 3 separated eggs
- 1 cup sugar plus 4 tablespoon
- 1 1/4 cups cooked and mashed pumpkin
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup milk
- 1 9- inch Gingersnap Pie Shell
- 1/2 cup whipping cream or use cool whip
- INGREDIENTS FOR GINGERSNAP PIE CRUST
- 1 3/4 cups gingersnap cookie crumbs
- 2 1/2 tablespoons melted butter
- 2 tablespoons sugar
Instructions
- INSTRUCTIONS FOR GINGERSNAP PIE CRUST
- In a small bowl combine the gingersnap cookie crumbs, melted butter, and sugar and mix together until a moist crumb is formed.
- Spray a 9″ pie plate with cooking spray and then press the cookie crumb mixture into the pie plate and up the sides.
- Bake at 325°F (160°C) for about 5-8 minutes.
- Remove from the oven and allow to cool.
- INSTRUCTIONS FOR OLD FASHIONED PUMPKIN CHIFFON PIE
- Soften the gelatin in water for 5 minutes.
- Beat the egg yolks and combine them with 1/2 cup sugar, pumpkin, salt, spices, and milk.
- Cook over low heat and stir constantly until the mixture begins to thicken.
- Add the gelatin to the hot pumpkin mixture and stir until the gelatin dissolves. Cool.
- When the mixture begins to thicken, beat the egg whites until they are almost stiff and mix in 1/2 cup of sugar, a little at a time.
- Fold into the pumpkin mixture and place in the pie shell and chill until firm.
- In the meantime, beat the whipping cream, adding the 4 tablespoons of sugar in addition and continue to beat until the whipping cream is light and fluffy.
- Remove the pie and cover it with whipped cream and return back to the refrigerator until ready to serve.
- Enjoy!
