Pumpkin Chiffon Pie
- 3 pieces Eggs - separated
- 1 cup Milk - Canned
- 3/4 cup Brown Sugar - firmly packed
- 1 1/3 cups Pumpkin - Canned
- 1/2 teaspoon Salt
- 1/2 teaspoon Ginger - Ground
- 1/2 teaspoon All Spice
- 2 teaspoons Cinnamon
- 1 envelope Unflavored Gelatin
- 1/4 cup Cold Water
- 1/4 teaspoon Cream of Tarter
- 4 tablespoons Powdered Sugar
- 1 piece Graham Cracker Pie Crust
- Dissolve gelatin in cold water and set aside.
- Beat yolks and canned milk until evenly colored
- Add brown sugar, pumpkin, salt, ginger, all spice, and cinnamon and whisk until consistent.
- Whisk pumpkin mixture in double boiler until thick - approximately 10 minutes.
- Fold gelatin into pumpkin mixture until completely dissolved.
- Place metal mixing bowl inside another bowl filled with ice water until starts to set.
- Beat egg whites and cream of tarter until begins to stiffen then add powdered sugar. Beat until thick and glossy.
- Fold egg whites into cool pumpkin mixture.
- Pour into cooked crust.
eggs, milk, brown sugar, salt, ginger ground, all spice, cinnamon, unflavored gelatin, water, cream of tarter, powdered sugar, graham cracker pie crust
Taken from www.epicurious.com/recipes/member/views/pumpkin-chiffon-pie-565d517a22fc94021d54d1b4 (may not work)