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Pumpkin Chiffon Pie

October 27, 2017


Pumpkin Chiffon Pie - Suzanne D.



1 envelope unflavored gelatin
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon,
allspice and ground nutmeg
1/4 tsp. ground ginger
3/4 c. milk
2 large eggs, separated, yolks beaten
1 c. canned pumpkin
1/2 c. heavy cream, whipped
1-9” graham cracker crust


2 pints heavy cream, whipped
shaved dark chocolate


Combine gelatin, 1/2 cup sugar, salt, cinnamon, allspice, ginger and nutmeg in saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set- about 1 hour. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 c. sugar and continue beating until stiff peaks form. Fold in 1/2 c. of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill 1 hour. Top with remaining whipped ceram and sprinkle shaved chocolate on top before serving.







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