Pumpkin-Ginger Chiffon Pie
- Total Time
Be sure to use pure canned pumpkin puree for this pie, not pumpkin pie mix, which contains sugar and spices.
canned pumpkin15 oz, puree variety
ground cinnamon1 tsp
ground ginger1 tsp
ground cloves¼ tsp
table salt¼ tsp
unflavored gelatin2 Tbsp
fat free evaporated milk12 oz, canned
whipped topping light or fat free1 cup(s)
pie crust6 oz, graham-cracker variety
chopped pecans2 Tbsp, toasted
- Whisk together the pumpkin, sugar, egg, cinnamon, ginger, cloves, and salt in a large bowl until blended; set aside.
- Sprinkle the gelatin over the evaporated milk in a medium saucepan. Let stand until softened, about 5 minutes. Heat over medium heat, stirring occasionally, until the gelatin is completely dissolved, about 2 minutes. Stir in the pumpkin mixture and cook, stirring constantly, until the mixture just begins to boil. Pour into a medium bowl; refrigerate until the filling begins to set, about 40 minutes.
- Whisk the pumpkin mixture until smooth and creamy. With a rubber spatula, gently fold in the whipped topping until blended. Spoon into the crust, spreading it evenly; sprinkle with the pecans. Refrigerate until firm, at least 2 hours or up to overnight. Yields 1⁄8 of pie per serving.