- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup white sugar
- 1 cup milk
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup water
- 1/2 cup white sugar
- 1 (16 ounce) package gingersnap cookies
- Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
- In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
- Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
- Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
- Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
06/07/2019
recipepes.com
dad's pumpkin chiffon pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
