PUMPKIN CHIFFON PIE

Once you try pumpkin chiffon pie, it is tough to go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed. No baking required, except for the crust.

Ingredients for Crust:

• 1.5 cups gingersnap crumbs (1 package Anna's Ginger Thins preferably)
• 4 Tbsp butter, melted

Directions for Crust:

• Combine gingersnap crumbs, 4 tbsp melted butter and press buttered 9 inch pie plate.


• Bake at 375 degrees for 8 minutes.

Ingredients for Pie Filling:

• 1 tablespoon unflavored gelatin powder (such as Knox)
• 1/3 cup granulated white sugar
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 eggs, separated
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 8 oz. canned pumpkin

Directions for Pie Filling:

• Stir above ingredients, with egg yolks only, for pie filling over medium heat until it boils and gelatin dissolves.


• Chill 3 egg whites, then beat while slowly adding 1/4 cup sugar, then fold into pie mixture.

Additional Ingredients for Pie and Topping:

• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Additional directions for Pie and Topping:

• Combine whipping cream, powdered sugar, vanilla extract, cinnamon and beat until stiff.


• Then pour half of mixture onto cooled crust, layer pumpkin filling, cover with remaining whipped cream.


• Chill in refrigerator, then serve.


• 1/4 teaspoon cinnamon

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