Pumpkin Chiffon Pie Iii
There is no oil, butter or eggs at all and the results were amazing!
Recipe Summary Pumpkin Chiffon Pie Iii
A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired.
Ingredients | Pumpkin Pie Spice Walmart1 ⅓ cups quick-cooking oats⅓ cup brown sugar¾ teaspoon ground cinnamon⅓ cup butter1 (.25 ounce) package unflavored gelatin⅔ cup brown sugar½ teaspoon salt½ teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground mace5 egg yolks, beaten¾ cup milk1 cup pumpkin puree3 egg whites¼ teaspoon cream of tartar⅓ cup white sugarDirectionsPreheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.Info | Pumpkin Pie Spice Walmartprep:
30 mins
cook:
10 mins
additional:
50 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 9 inch pie
TAG : Pumpkin Chiffon Pie IiiFruits and Vegetables, Vegetables, Squash,
