Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Total time: PT0D0H0M
Yield: makes One 9" Pie
Ingredients: 1½ cups crumbled ginger snaps; ¼ cups sugar; 1 tsp. ground cinnamon; ⅓ cups melted butter; 1 tbsp. gelatin; 3 eggs, separated; ¾ cups sugar; 1¼ cups fresh cooked or canned pumpkin; ½ cups milk; ¼ tsp. salt; ½ tsp. ground cinnamon; ½ tsp. nutmeg

Serves
makes One 9" Pie

FARIDEH SADEGHIN

This genteel dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling.

Ingredients

For the Crust

1½ cups crumbled ginger snaps
¼ cups sugar
1 tsp. ground cinnamon
⅓ cups melted butter

For the Filling

1 tbsp. gelatin
3 eggs, separated
¾ cups sugar
1¼ cups fresh cooked or canned pumpkin
½ cups milk
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. nutmeg

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Instructions

Step 1

For the crust: Preheat oven to 350°. In a food processor, blend ginger snaps, sugar, and cinnamon. Drizzle in butter and process 30 seconds. Pat mixture evenly into a 9" pie shell and bake for 7 minutes.

Step 2

For the filling: Soak gelatin in ¼ cup cold water. Beat egg yolks, ¼ cup of the sugar, pumpkin, milk, salt, cinnamon, and nutmeg in a saucepan over medium heat until thick, stir in gelatin, and cool.

Step 3

Whip egg whites in the top of a double boiler over simmering water until foamy. Continue beating, gradually adding remaining ½ cup sugar until egg whites are stiff. Fold whites into filling and pour into pie shell. Chill until set. Serve with freshly whipped cream, if you like.