Pumpkin Chiffon Pie
Fluffy, light and creamy pumpkin pie
refrigerated pie crust
Bake the pie crust as directed on the package for a single crust pie. Let cool.
Separate the eggs. Place the yolks in a medium bowl and reserve the whites.
Beat egg yolks and 1/2 cup sugar until the sugar dissolves and the mixture is a light yellow.
Add pumpkin, milk and spices. Cook over a double boiler until slightly thickened, about 10 minutes. Remove from heat.
Dissolve gelatin in cold water and add to the cooked pumpkin mixture. Let cool to room temperature.
Meanwhile, use a mixer to beat the egg white until they are foamy. Add the remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
Gently fold the egg whites into the pumpkin mixture until the mixture is uniform in color.
Spoon the pie filling into the cooled pie crust and refrigerate at least 8 hours. Serve with whipped cream.
This recipe does contain raw egg whites so be sure to use pasteurized eggs and be aware of any possible risks.