This is a print preview of "Cristina's Pumpkin Chiffon Pie" recipe.

Cristina's Pumpkin Chiffon Pie Recipe
by Global Cookbook

Cristina's Pumpkin Chiffon Pie
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  Servings: 1

Ingredients

  • 1 env unflavored gelatin
  • 1/2 c. Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/4 tsp Ginger
  • 1/2 tsp Nutmeg
  • 3/4 c. Lowfat milk
  • 2 x Egg yolks - beaten
  • 1 c. Pumpkin puree
  • 2 x Egg whites
  • 1/4 c. Sugar
  • 1/2 c. Whipping cream - whipped
  • 1 x 9-inch graham cracker crust Whipped cream for garnish

Directions

  1. Directions: Combine gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in the lowfat milk, egg yolks and pumpkin.
  2. Place over medium heat till mix bubbles. Remove from heat and refrigeratetill partially set. Beat the egg whites till soft peaks form, gradually add in the sugar and beat till stiff. Fold into pumpkin mix with whipped cream. Pour into pie crust and refrigeratefor one hour. Decorate top with whipped cream rosettes.