Mom's Pumpkin Chiffon Pie

Name: Mom's Pumpkin Chiffon Pie
Total time: P1H
Yield: 12
Cuisine: Fusion
Ingredients: pie shell (9 inch); gelatin, unflavored; water; pumpkin purée (canned); brown sugar; eggs; cinnamon; ginger; allspice; salt; sugar; orange zest; heavy whipping cream

Mom's Pumpkin Chiffon Pie recipe

Yield

12 servings

Prep

15 min

Cook

10 min

Ready

1½ hrs

Ingredients

Amount	Measure	Ingredient	Features
1		pie shell (9 inch)
1	tablespoon	gelatin, unflavored	*
¼	cup	water cold
1 ½	cups	canned pumpkin purée
1	cup	brown sugar	*
3	large	eggs separated
2	teaspoons	cinnamon
½	teaspoon	ginger
¼	teaspoon	allspice
½	teaspoon	salt
2	tablespoons	sugar granulated
1	tablespoon	orange zest grated
½	cup	heavy whipping cream

Ingredients

Amount	Measure	Ingredient	Features
1	each	pie shell (9 inch)
15	ml	gelatin, unflavored	*
59	ml	water cold
355	ml	canned pumpkin purée
237	ml	brown sugar	*
3	each	eggs separated
1E+1	ml	cinnamon
2.5	ml	ginger
1.3	ml	allspice
2.5	ml	salt
3E+1	ml	sugar granulated
15	ml	orange zest grated
118	ml	heavy whipping cream

Directions

Bake pastry shell. Soften gelatin in cold water.

Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly.

Add softened gelatin to hot pumpkin mixture and stir until dissolved. Remove from hot water. Chill until it begins to thicken.

Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind. Whip cream and fold into pumpkin mixture.

Pour into baked shell; chill. Top with additional whipped cream.