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Pumpkin Chiffon Pie
This is a great old fashioned dessert recipe for your holiday dinners. Top with whipped cream or meringue or simply serve with ice-cream. It'll be a hit! Sure its easier to buy a pie, but they don't contain the most important ingredient you put in when making it homemade - LOVE.
1/2 cup white sugar 2 envelopes unflavored gelatin 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp salt 1/4 tsp ginger 1/4 tsp nutmeg 3/4 cup milk 2 egg yolks 1 cup canned pumpkin (15 oz) 1 cup heavy whipping cream 2 tablespoons sugar
In a sauce pan, over medium heat, combine gelatin, sugar, spices and milk, until the everything is dissolved and incorporated.
In a bowl beat egg yolks. Add is one cup of the heated milk mixture slowly to temper the egg yolks. Add the tempered yolks and the pumpkin puree to the saucepan, and cook over medium heat for a couple of minutes. Move to a bowl and allow to chill for about 30-60 minutes.
Whip heavy cream until stiff peaks form. Add in sugar. Fold the whipped cream into the cooled pumpkin mixture. Pour into a pie shell - ether a regular baked shell or graham cracker crust.
Chill until set.
Top with whipping cream, or meringue or serve with ice-cream.