Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
Photo by www.myrecipes.com

Ingredients

  • 1 ½ teaspoons pumpkin pie spice
  • 1 ¼ cups canned pure pumpkin puree
  • ¼ teaspoon salt
  • 4 eggs, separated
  • 1 (1/4 oz.) packet unflavored gelatin
  • ¼ cup sugar
  • ½ cup heavy cream
  • + 5 more ingredients
    • 6 tablespoons unsalted butter, melted
    • 1/3 cup granulated sugar
    • 24 small gingersnaps
    • ½ cup pecans
    • ¾ cup light brown sugar

Make crust: Preheat oven to 350°F. Break gingersnaps into a food processor. Add pecans; chop finely. Add sugar; pulse. Add butter; pulse briefly. Put mixture into a 9- inch pie pan; press bottom and sides evenly. Bake until firm, 8 minutes. Cool on a rack. Make filling: Sprinkle gelatin on top of...

View full recipe at My Recipes

Comments

Variations on Pumpkin Chiffon Pie

  • Pumpkin-Chiffon Pie
    • All-Butter Pie Dough
    • 1 15-ounce can pumpkin puree
    • 2 teaspoon(s) cinnamon
    • 1 tablespoon(s) cornstarch
    • 0.5 cup(s) heavy cream
    • 4 large eggs
    • +2 other ingredients
  • Pumpkin Chiffon Pie
    • 1 1/4 cups mashed, cooked pumpkin
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 1/2 cup chopped black walnuts or English walnuts
    • Whipped cream (optional)
    • +7 other ingredients
  • Pumpkin Chiffon Pie
    • 1 baked (9-inch) pastry shell
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 envelope unflavored gelatin
    • +20 other ingredients


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