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Pumpkin Chiffon Pie Filling
Servings
8
Author
Grandma McIntyre
Ingredients
For the Pie Filling
1
prepared deep dish 9" pie crust
1
envelope Knox gelatin
1/4
cup
cold water
1 1/4
cup
pumpkin
1/2
teaspoon
cinnamon
1/2
teaspoon
ginger
1/2
teaspoon
salt
1
cup
sugar
3
eggs
(separated)
For the Whipping Cream
2
cups
whipping cream
2
tablespoons
sugar
2
teaspoons
vanilla
Instructions
For the Pie Filling
Dissolve the gelatin in water.
In a saucepan, combine the pumpkin and sugar.
In another dish, beat together the egg yolks, and add to the pumpkin mixture. Add the spices and whisk to blend.
Cook the pumpkin mixture over medium heat until the mixture thickens, stirring frequently.
Remove the saucepan from the heat, add the softened gelatin, stir, and refrigerate until less than luke warm and mounds form when stirred.
In a large bowl, beat the egg whites until stiff. Fold the egg whites into the pumpkin mixture.
Pour the filling into prepared pie crust and refrigerate until set.
For the Whipping Cream
In a large chilled bowl, combine the whipping cream, 2 tablespoons sugar, and vanilla.
Beat whipping cream until soft peaks form, then spread over the refrigerated pie filling.
Notes
Store in the refrigerator. Makes enough filling and topping for one pie crust.