Recipe For Pumpkin Chiffon Pie By Betty Crocker
If you're looking for a delicious and easy-to-make dessert for your next holiday gathering, look no further than Betty Crocker's recipe for pumpkin chiffon pie. This classic recipe has been a favorite for generations, and for good reason. It's light, fluffy, and perfectly spiced, making it the perfect way to end any meal.
Ingredients:
- 1 1/2 cups canned pumpkin (not pumpkin pie mix)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 eggs, separated
- 1/2 cup milk
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/2 cup whipping cream, whipped
- 1 (9-inch) baked pie crust
Directions:
1. In a large saucepan, combine pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and egg yolks. Stir in milk.
2. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
3. In a small bowl, soften gelatin in cold water. Add to hot pumpkin mixture; stir until gelatin is completely dissolved.
4. Chill mixture until it begins to thicken.
5. Beat egg whites until stiff peaks form. Fold into pumpkin mixture.
6. Fold in whipped cream.
7. Pour mixture into baked pie crust. Chill until firm, about 3 hours.
Tips:
- For a fun twist, try using a gingersnap crust instead of a traditional pie crust.
- Make sure to chill the pie for at least 3 hours before serving to ensure that it sets properly.
- Top with whipped cream or a sprinkle of cinnamon before serving.
Conclusion:
This recipe for pumpkin chiffon pie is a classic for a reason. It's easy to make, delicious, and the perfect way to end any holiday meal. With just a few simple ingredients, you can create a dessert that's sure to impress. So why not give it a try this holiday season?