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    Click here for a "text only" printer friendly version.
    Chiffon Pumpkin Pie

    Filling:

    3 eggs, room temperature
    1 1/2 cups canned pumpkin
    3/4 cup firmly packed brown sugar
    1/2 cup milk
    1/2 teaspoon salt
    1 teaspoon McCormick Ground Cinnamon
    1/2 teaspoon McCormick Ground Ginger
    1/2 teaspoon McCormick Ground Nutmeg
    1 envelope unflavored gelatin
    1/4 cup cold water
    1/4 cup granulated sugar

    Baked 9-inch graham cracker crumb crust
    Whipped cream to decorate


    Separate eggs and set egg whites aside.

    Place egg yolks in top of double boiler and beat until thick and light. Add pumpkin, brown sugar, milk, salt, and spices. Cook over (not in) simmering water, stirring constantly until thickened.

    Soften gelatin in cold water and stir into pumpkin mixture. Pour into large bowl, cover, and refrigerate until partially set.

    Place reserved egg whites in large mixer bowl and beat with electric mixer until foamy. Gradually beat in granulated sugar and beat until stiff but not dry. Fold into pumpkin mixture.

    Pour into graham cracker crust and refrigerate 4 hours or overnight. Decorate with whipped cream.

    Makes 9-inch pie

    This recipe created by McCormick, Inc.

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