Pumpkin Chiffon Pie

A 'lighter' pumpkin pie

Customer Rating: 4

1 Ratings 1 Comment

Yield: 1 pie (8 servings)

Ingredients

3 eggs, separated

3/4 cup milk

1 envelope unflavored gelatin

3/4 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 can (15 ounce) solid pack pumpkin

1/4 cup granulated sugar

1 9- inch baked pie shell

Whipped topping (if desired)

Directions:

Beat together egg yolks and milk (set egg whites aside).

In a medium saucepan, mix unflavored gelatin, brown sugar, salt, nutmeg and cinnamon; blend in egg/milk mixture. Let stand 1 minute.

Stir over low heat until gelatin is completely dissolved, about 8 minutes; blend in pumpkin. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish with whipped topping.

Please note that some ingredients and brands may not be available in every store.