Pumpkin Chiffon Pie

• Produce

  • 1/4 tsp Ginger, ground
  • 1 cup Pumpkin, canned

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 5/8 cup Sugar
  • 1 Whipped cream

• Nuts & Seeds

  • 1 Pecans, toasted

• Bread & Baked Goods

  • 1 Gingersnap crust

• Dairy

  • 3/4 cup Milk
  • 1 cup Whipping cream

• Desserts

  • 2 envelopes Gelatin, Unflavored

Found on bhg.com

Description

Directions

• Prepare Gingersnap Crust; set aside.
• In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves.
• In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin. Bring to gentle boil; reduce heat. Cook and stir for 2 minutes. Transfer to large bowl. Cover and chill about 30 minutes or until mixture mounds when spooned, stirring occasionally.
• In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar with chilled beaters of electric mixer on medium speed until soft peaks form. Fold into pumpkin mixture.
• Transfer filling to crust. Cover and chill about 4 hours or until set. If desired, garnish with whipped cream and pecans. Makes 8 servings.
• Lightly coat 9-inch pie plate with nonstick cooking spray. In medium bowl, combine 1-1/4 cups finely crushed gingersnaps and 1/3 cup melted butter; toss gently to combine. Press onto bottom and side of prepared pie plate. Cover and chill about 1 hour or until firm.

Nutrition