Pumpkin Chiffon Pie - Restaurant Association of Nova Scotia
This feather-light version with a gingersnap crust is a nice change from the more traditional pumpkin pie. Ingredients Gingersnap Crust (see recipe below) or Ba
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rans.ca.
Ingredients
- Gingersnap Crust (see recipe below) or Baked Pastry Shell (see recipe below)
- 1/2 cup sugar
- 2 envelopes unflavored gelatin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup milk
- 2 egg yolks
- 1 cup canned pumpkin
- 1 cup whipping cream
- 2 tablespoons sugar
- Whipped cream (optional)
- Chopped toasted pecans (optional)
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