Pumpkin Chiffon Pie

Ingredients

• tablespoon unflavored gelatin
• 1/4 cup cold water
• large pasteurized eggs, separated and divided
• 1/4 cup swhite sugar, divided
• 1/4 cup spumpkin puree
• 2/3 cup evaporated milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• (9 inch) prepared graham cracker crust

Instructions

1. Gather all ingredients. ALLRECIPES / QI AI
2. Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes. ALLRECIPES / QI AI
3. Meanwhile, beat egg yolks in a medium heat safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined. ALLRECIPES / QI AI
4. Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes. ALLRECIPES / QI AI
5. Add gelatin mixture, and whisk until fully dissolved. Remove from heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes. ALLRECIPES / QI AI
6. While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form. ALLRECIPES / QI AI
7. Fold cooled pumpkin mixture into the egg white mixture. ALLRECIPES / QI AI
8. Transfer filling to the graham cracker crust and chill in the refrigerator until firm before serving, about 1 hour. ALLRECIPES / QI AI
9. When ready to serve, slice and enjoy! ALLRECIPES / QI AI

Tips

This recipe contains raw egg whites. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw eggs.