Pumpkin Chiffon Pie

1. 1

   Mix milk, pumpkin, sugar and seasonings.

2. 2

   Cook until well heated.

3. 3

   Add beaten egg yolks into mix.

4. 4

   Cook until thick.

5. 5

   Soften gelatin in cold water; stir into pumpkin until dissolved.

6. 6

   Set in refrigerator to thicken.

7. 7

   Beat egg whites until stiff and fold in; whip the cream and fold in.

8. 8

   Put in a 9 to 10-inch baked pie shell. Top with toasted coconut and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.