Chiffon Pumpkin Pie PT160M https://img2.recipesrun.com/201907/2019/0816/c3/7/463223/300x200x90.jpg Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite. If you are looking for a special pie for the holidays, this is it — a light pumpkin pie with beaten egg whites folded into the pumpkin custard, spiked with rum, set in a gingersnap cookie crust, and covered with whipped cream. 6 servings Ingredients: Extra crushed gingersnaps (for garnish) 1/2 cup Heavy cream, softly whipped (for topping) 15 oz. Pumpkin puree 1/4 cup Granulated sugar 2 tbsp. Rum 3 Eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites) 1/2 cup Milk 1/2 tsp. ground cinnamon 1/2 tsp. Ground ginger 1/2 tsp. Ground nutmeg 1/2 tsp. Salt 1/2 cup Brown sugar 1 packet Gelatin 6 tbsp. Butter, melted 1/3 cup Sugar 2 cups Finely ground gingersnap cookie crumbs

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Chiffon Pumpkin Pie

Chiffon Pumpkin Pie
Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite. If you are looking for a special pie for the holidays, this is it — a light pumpkin pie with beaten egg whites folded into the pumpkin custard, spiked with rum, set in a gingersnap cookie crust, and covered with whipped cream.
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