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Chiffon Pumpkin Pie
servings
Ingredients
  1. 1 serving Ginger Pie Crust You can use a frozen regular pie crust as well
  2. 15 oz Pumpkin 15 oz = 1 can
  3. 1/2 tsp Salt
  4. 1/2 tsp Ginger
  5. 1/2 tsp Nutmeg, ground
  6. 1/2 tsp Cinnamon, Ground
  7. 102 grams Sugar
  8. 113 grams Milk, Whole DO NOT MIX WITH WATER
  9. 3 servings Egg Yolks
  10. 62 grams Cold Water DO NOT MIX WITH MILK - To be used later with Gelatin
  11. 1 packet Gelatin Knox Gelatin or non-animal substitute
  12. 3 servings Egg Whites To be used later in recipe to make meringue
  13. 1/4 tsp Cream of Tartar To be used to make meringue (after firm peaks)
  14. 102 grams Sugar To be used in making of meringue
  15. 1 serving Cool Whip Used for topping when before serving
Steps
  1. 1 Brush Ginger Crust with liquid eggs and bake at 375 for 4 minutes. - NOT NECESSARY IF USING STANDARD PIE CRUST
  2. 2 Put 102 grams Sugar, Pumpkin, Milk, Salt, and Spices into a sauce pan
  3. 3 Add Egg Yolks and mix well
  4. 4 Cook until thick - use cover and stir frequently (try 140 degrees on induction hot plate) - It will boil and pop. Cook until thick (about 30 minutes)
  5. 5 When thick, soften gelatin in cold water (Don't do this in advance)
  6. 6 ADD to hot pumpkin mix) and mix thoroughly
  7. 7 Cool until begins to thicken
  8. 8 While cooling, Beat egg whites (use Cuisinart Smart Stick) in a 3 cup bowl
  9. 9 After firm peaks, ADD 1/4 tsp of cream of tarter and add 102 grams of sugar
  10. 10 Fold this into pie crust and chill
  11. 11 When ready to serve, you can add cool whip