Pumpkin Chiffon Pie

1. 1

   In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger, and nutmeg.

2. 2

   Stir in the milk, egg yolks, and pumpkin.

3. 3

   Cook over medium heat until the mixture bubbles and thickens.

4. 4

   Remove from the heat and chill until partially set, about 1 hour.

5. 5

   Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.

6. 6

   Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks from.

7. 7

   Fold into the pumpkin mixture along with the whipped cream.

8. 8

   Pour into the pie crust and chill for 1 hour.

9. 9

   Decorate the top with more whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.