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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick.