Delicious Pumpkin Chiffon Pie Recipe

This Pumpkin Chiffon Pie is a light and fluffy dessert that is perfect for fall. The creamy pumpkin filling is topped with a billowy chiffon topping, creating a festive and impressive treat for any occasion. Enjoy the flavors of pumpkin spice in a new and exciting way with this delightful pie.

Ingredients

• 1 prebaked pie crust
• 1 envelope unflavored gelatin
• 1 cup canned pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 eggs, separated
• 1/2 cup milk
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions

1. In a small bowl, sprinkle gelatin over 1/4 cup cold water and let soften.
2. In a saucepan, combine pumpkin, 3/4 cup sugar, salt, and spices. Cook over low heat, stirring, until sugar is dissolved.
3. Add gelatin to pumpkin mixture and stir until dissolved. Remove from heat.
4. Beat egg yolks and milk together. Stir into pumpkin mixture and cook until slightly thickened. Cool.
5. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.
6. Fold egg whites into pumpkin mixture. Pour into pie crust and chill until set.
7. Whip cream with vanilla until stiff. Pipe or dollop cream on top of pie before serving.

Interesting Facts