(This recipe can easily be doubled too.)
Pumpkin Chiffon Pie ~ recipe by Grandma Blue
- 1 - deep dish pie crust, baked
- 2 - cups canned pumpkin (not the pumpkin pie filling stuff)
- 3 - eggs, separated
- 1 - envelope unflavored gelatin (Knox)
- 3/4- cup dark brown sugar
- 1/2 - cup granulated sugar + 1/4 cup (for meringue)
- 1/2 - cup milk
- 1/4 - cup water
- 2 - tsp cinnamon
- 1/2 - tsp vanilla
- 1/4 - tsp nutmeg
- 1/4 - tsp ginger
- 1/4 - tsp allspice
- 1/8 - tsp cloves
Add to a pot heating over med heat: everything EXCEPT: 1/4 cup sugar, egg whites and vanilla. Heat stirring constantly until the gelatin is melted and the mixture starts to thicken.
Remove from heat, stir in the vanilla.
Place in fridge. Stir every 10 min. until the mixture is completely cooled and begins to "mound" firmly after stirring, like making a drip sandcastle. (usually about an hour) Note: If chilled too long and gets too stiff, you can leave it at room temperature for a bit. If it is too cold, it will not mix well with the meringue.
Prepare meringue by whipping egg whites until soft peaks form. Gradually add in the sugar and whip until firm peaks form.
Carefully blend meringue, scoop by scoop into pumpkin mixture being careful not to over mix and lose the chiffon texture. (don't try to do it the other way around...it won't work well)
Scoop into baked pie shell and mound. Chill well before serving. (at least over night)