pumpkin chiffon pie iii

Ingredients

• Servings: 1
• 1 1/3 cups quick-cooking oats
• 1/3 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1/3 cup butter
• 1 (.25 ounce) package unflavored gelatin
• 2/3 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 5 egg yolks, beaten
• 3/4 cup milk
• 1 cup pumpkin puree
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c.) in a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. press into 9 inch pie plate. place 8 inch pie plate on top and bake 8 minutes. remove top plate and set aside to cool.
• in a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. stir in egg yolks and milk. bring to a boil and cook, stirring constantly, for 1 minute. remove from heat and stir in pumpkin puree. chill until firm.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. fold into pumpkin mixture. pour filling into pie crust. chill in refrigerator until ready to serve.