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Pumpkin chiffon pie

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Ingredients

Graham cracker crust
  • 24 single squares graham crackers, crushed in processor to a fine crumb.
  • 6 tablespoon melted butter
  • 1/4 cup sugar
Pumpkin filling
  • 24 single squares graham crackers, crushed in processor to a fine crumb.
  • 6 tablespoon melted butter
  • 1/4 cup sugar
  • 1/2 cup sugar
  • 1 cup envelope plain gelatin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup milk, skim, 2% or regular
  • 3 cup egg yolks, lightly beaten
  • 1 1/4 cup cannned pumpkin (not pumpkin pie filling)
  • 3 cup egg whites
  • 1/4 cup sugar

Preparation

Baking Directions:

Preheat oven 350 degrees.

Graham cracker crustMix all ingredients, reserve 2 tbsp.

, pour remaining crumbs into a 10-inch glass pie plate.

Pat down.

Bake 8-10 minutes.

Remove to rack and cool.

Pumpkin pie fillingIn a small saucepan combine the 1/2 cup sugar, gelatin, cinnamon, nutmeg and salt.

Combine the beaten egg yolks and milk and whisk into the sugar mixture.

Cook over medium heat, stirring frequently, until mixture starts to thicken.

Remove from heat and stir in pumpkin.

Transfer to a large bowl and cool in fridge, stirring occasionally.

Beat egg whites until soft peaks form, continue beating as you gradually add 1/4 cup sugar.

Fold a small amount of the chilled pumpkin mixture into egg whites then fold, don't stir, that mixture into the pumpkin mixture.

Pile the filling into the prepared crust.

Smooth the top and sprinkle with reserved crumbs.

If you make it a day ahead, you can freeze it, by covering it with plastic wrap until firm.

Then wrap in foil for up to three days.

Remove from freezer at least 1 hour before serving.

But if you make it that morning you can chill in the fridge till serving.