Mary's Pumpkin Chiffon Pie Popular Recipes

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Mary's Pumpkin Chiffon Pie

"Incredible chiffon pumpkin pie with a graham cracker crust. A circle of relatives preferred pie that continually disappears quickly."

Ingredients :

1 1/4 cups finely overwhelmed graham cracker crumbs
1 teaspoon ground cinnamon
three tablespoons white sugar
6 tablespoons butter, melted
1/four cup cold water
1 tablespoon unflavored gelatin
1 1/four cups pureed pumpkin
3 egg yolks
half of cup white sugar
half of cup milk
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
half cup white sugar
1 teaspoon vanilla extract
three egg whites

Instructions :

Prep : 30M	Cook : 8M	Ready in : 4H10M

Mix the graham cracker crumbs, 1 teaspoon of cinnamon, three tablespoons of sugar, and the melted butter collectively in a bowl, and press the crust mixture into the lowest of a nine-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is company, about 30 minutes.
Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to melt within the water for approximately 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/four teaspoon of cinnamon in a saucepan, and mix until clean. Heat the aggregate over medium-low warmth till it almost reaches a simmer, and cook dinner till thickened, stirring continuously, approximately 5 mins; stir inside the gelatin and water till the gelatin is dissolved. Remove the aggregate from the warmth.
In a separate bowl, beat the egg whites with an electric mixer until they shape tender peaks; regularly beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, retaining as a whole lot air in the combination as viable. Scoop the pumpkin aggregate into the graham cracker crust. Chill several hours or overnight.

Notes :

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