Mmm my mom always made pumpkin chiffon pie. It is chilled instead of baked and it is delicious! I will add the recipe when I can get on the computer.
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Here ya go!
Pumpkin Chiffon Pie
1/3 cup loosely packed flaked coconut
¾ cup graham cracker crumbs
4 Tbsp butter
1 Tbsp sugar
½ cup milk
2 envelopes unflavored gelatin
1 (16 oz) can solid-pack pumpkin
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
4 eggs, separated
In 3-quart saucepan, mix milk and gelatin. Let stand 1 minute. Cook over medium heat, stirring constantly, until gelatin is completely dissolved.
Stir in pumpkin, cinnamon, ginger, nutmeg, salt, egg yolks and ½ cup sugar.
Cook over medium-low heat, stirring constantly, until mixture is very thick (do not boil), about 10 minutes.
Refrigerate until chilled, but not set, about 45 minutes. Meanwhile, prepare pie crust.
Preheat oven to 350 degrees. Spread coconut on baking sheet. Bake until lightly browned, about 10 minutes. Check occasionally and stir, burning the coconut is our Thanksgiving tradition!
In 9-inch pie plate, with hands, mix toasted coconut, cracker crumbs, butter, and sugar.
Press mixture firmly onto bottom and sides of pie plate, just to the rim.
When pumpkin mixture is chilled, in small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in ¼ cup sugar, beating until sugar is completely dissolved. Whites should stand in stiff, glossy peaks.
With wire whisk, gently fold beaten whites into pumpkin mixture. Use a circular motion and slide whisk across pan bottom to bring mixture up and over the surface. Don’t stir or beat. Fold gently to ensure fluffy texture.
Spoon filling into crust, refrigerate until set, about 2 hours.
Top with whipped cream or vanilla ice cream.
Last edited by mamatoclaire; 10-07-2012 at 04:39 PM.