Pumpkin Chiffon Pie
Sharon
Mom said this was the best pumpkin pie she ever ate!
ingredients
- Graham Crackers
- 1/2 can (*) Baker’s Toasted Coconut Crunchies.
- 3/4 cup brown sugar
- 1 envelope unflavored gelatin
- 1/2 teas. salt
- 1 teas. cinnamon
- 1/2 teas. nutmeg
- 1/4 teas. ginger
- 3 slightly beaten egg yolks
- 3/4 cup milk (can also use condensed)
- 1 1/4 cups canned or mashed cooked pumpkin
- 3 egg whites
- 1/3 cup white sugar
directions
- 1
Make graham cracker crust according to direction on cracker box.
- 2
In saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk -- stir into brown sugar mixture.
- 3
Cook and stir until it comes to a boil. Remove from heat stir in pumpkin.
- 4
Chill until mixture mounds slightly when spooned. Beat egg whites until soft peaks, then gradually add white sugar and beat to stiff peaks.
- 5
Fold pumpkin mixture into egg whites. Turn into graham cracker crust. Chill until firm.
notes
* these are optional.
Source: Judy
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