Pumpkin Chiffon Pie
Pumpkin Chiffon Pie is an moderately easy dessert you can prepare in about 2 hours 20 minutes. Made with envelope (1 tbsp.) gelatin, c. cold water, c. cooked pumpkin, c. evaporated milk and c. water, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Dissolve gelatin in cold water.
Combine all the rest of the ingredients in a double boiler and cook for ten minutes over boiling water, stirring constantly.
Add gelatin and stir until dissolved.
Remove from boiling water.
Chill until slightly thickened.
Beat egg whites until foamy and add 1/4 cup brown sugar, firmly packed.
Beat until stiff.
Fold into pumpkin mixture.
Add 1/2 teaspoon vanilla and 3/4 cup toasted coconut (optional, but good).
Turn into cooled pie shell and chill until firm.
Serve with whipped cream, sweetened or unsweetened.
π· Perfect Pairings
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