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| Dad's Pumpkin Chiffon Pie |
"Deliciously exclusive pumpkin chiffon pie with a gingersnap crust! My own family has used this pumpkin pie recipe solely for all the 43 years I have been round! Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 1 cup pumpkin puree
- three eggs
- 1/2 cup white sugar
- 1 cup milk
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter
- 1 (.25 ounce) package unflavored gelatin
- 1/four cup water
- 1/2 cup white sugar
- 1 (16 ounce) package gingersnap cookies
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Line one nine inch pie pan with entire gingersnap cookies, breaking as vital for becoming.
- In a saucepan over medium heat cook dinner pumpkin puree to heat via, stirring frequently.
- Separate the eggs. Combine the egg yolks, half cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook dinner, stirring frequently until combination is of custard consistency. Remove aggregate from heat.
- Soften gelatin inside the cold water and stir into the pumpkin until dissolved. Chill aggregate till it begins to stiffen (about 1 half hours).
- Whip egg whites with the remaining 1/2 cup sugar till stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the organized pan and sit back till set (approximately three hours). Serve crowned with whipped cream.
Notes :
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