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Pumpkin Chiffon Pie

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Makes: 8 servings adjust
Not just any old pumpkin pie.



  • 1 Unflavored Gelatin Mix
  • 34 cup Sugar
  • 12 teaspoon Salt
  • 12 teaspoon Ground Cinnamon
  • 12 teaspoon Ground Allspice
  • 14 teaspoon Ground Ginger
  • 12 teaspoon Ground Nutmeg

Step 1

Combine gelatin, 1/2 cups of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan.


  • 34 cup Milk
  • 2 Eggs, separated, yolks beaten
  • 1 cup Canned Pumpkin Pie Filling

Step 2

Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick.

Step 3

Chill saucepan in refrigerator until partially set - about 1 hour.

Step 4

In a bowl, beat egg white until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form.


  • 4 12 cups Whipping Cream
  • 1 Graham Cracker Pie Crust Shell

Step 5

Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling bowl. Pour filling into pie crust and chill for 1 hour.


  • 1 ounce Dark Chocolate, shaved

Step 6

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.
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