Best Fluffy Pumpkin Chiffon Pie Recipes

FLUFFY PUMPKIN CHIFFON PIE

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours., Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers.

LIGHT AND FLUFFY PUMPKIN CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in the brown sugar, milk and pie spice. Cook and stir over medium heat until brown sugar is dissolved. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reads 160° (do not boil). Remove from the heat; whisk in pumpkin. Cover and refrigerate for 1 hour, stirring occasionally. , In a small heavy saucepan, combine egg whites and sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°. Remove from the heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into pie shell. Cover and refrigerate for 4 hours or until set. Serve with whipped topping.