Today we made Pumpkin Chiffon Pie!
1T unflavored gelatin, 1C brown sugar, 4T cold water, 3 eggs, separated, 1/2C milk, 1/2C canned pumpkin, 1/2t each of cinnamon, salt and ginger, 1/4t allspice and nutmeg, 5T sugar
1 graham-cracker pie crust
This recipe is a composite of many pumpkin pie recipes on the ‘net.
Preheat oven to 350F.
Soften gelatin in cold water. In saucepan, beat yolks. Add pumpkin, brown sugar, spices and salt. Stir in milk. Heat until thickened. Remove from heat. Stir in gelatin until blended.
Let cool, stirring occasionally. Meanwhile, beat whites until stiff. Whisk in sugar until just blended. Fold pumpkin into whites. Pour into crust. Bake 15 minutes or until set. Cool. Chill overnight.