Pumpkin Chiffon Pie with Gingersnap Crust
Pumpkin Chiffon Pie With Gingersnap Crust is an moderately easy dinner. Made with 1 envelope unflavored gelatin, 2/3 c. brown sugar, packed, 1/2 tsp. salt, 1/2 tsp. cinnamon and 1/2 tsp. nutmeg, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Mix all ingredients except egg whites and sugar in a saucepan. Cook over medium heat, stirring constantly until it boils. Remove from heat.
Place pan in ice water.
Cool until mixture mounds slightly when dropped from spoon.
Beat egg whites with 1/2 cup sugar into a meringue.
Fold carefully into cooled pumpkin mixture and pour into ginger snap crust.
π· Perfect Pairings
Complete your meal with these
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