Holiday Pumpkin Chiffon Pie Recipe
Ingredients:
1 c. sugar1 env. unflavored gelatin
2 tsp. pumpkin pie spice
1/2 tsp. salt
Cooking Directions:
Blend 2/3 cup sugar, gelatin, pumpkin pie spices and salt in saucepan.Stir in: 3 egg yolks (beaten, save whites) 1 c. canned pumpkin
Cook (about 7 minutes) over medium heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. REMOVE FROM HEAT; CHILL; COVERED.
Beat 3 egg whites until stiff peaks form. Gradually add the remaining 1/3 cup sugar, beating until stiff peaks form. Fold pumpkin mixture into egg whites. Pour into baked pie shell. Chill until set (3-4 hours). Top with Cool Whip; garnish with toasted coconut. 8 servings. ENJOY!
Other Recipes you might like:
Double Layer Pumpkin Pie, Fluffy Pumpkin Pie, Frozen Pumpkin Pie, No Bake Pumpkin Cream Pie, Old Fashioned Pumpkin Pie, Pecan Pumpkin Pie
