Dad's Pumpkin Chiffon Pie

Name: Dad's Pumpkin Chiffon Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 3 eggs; 7 grams package unflavored gelatin; 454 grams package gingersnap cookies; 237 milliliters milk; 2 teaspoons pumpkin pie spice; 237 milliliters pumpkin puree; 1 teaspoons salt; 59 milliliters water; 118 milliliters white sugar

Dad's Pumpkin Chiffon Pie requires about 45 minutes from start to finish. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 11g of fat, and a total of 367 calories. If you have pumpkin pie spice, salt, water, and a few other ingredients on hand, you can make it.

Instructions

Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.

Ingredients you will need

Gingersnap Cookies

Equipment you will use

Pie Form

In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.

Ingredients you will need

Canned Pumpkin

Equipment you will use

Sauce Pan

Separate the eggs.

Ingredients you will need

Egg

Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine.

Ingredients you will need

Egg Yolk

Butter

Spices

Sugar

Milk

Add to pumpkin and cook, stirring frequently until mixture is of custard consistency.

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Custard

Pumpkin

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).

Ingredients you will need

Gelatin

Pumpkin

Water

Whip egg whites with the reaming 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).

Ingredients you will need

Egg Whites