Pumpkin Chiffon Pie
Recipe courtesy of “Cookin’ Savvy”
Ingredients
- 1 envelope unflavored gelatin
- 1 can pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 beaten egg
- 3/4 cup milk
- 1 cup whipped topping plus additional for serving (optional)
- 1 graham cracker pie shell
Instructions
- In saucepan, mix gelatin, pumpkin, cinnamon, ginger, cloves, salt and sugar. Whisk in egg and milk. Bring to boil over medium heat while stirring.
- Set aside and let slightly cool then whisk in 1 cup whipped topping. Pour into pie shell. Refrigerate overnight.
- Serve with additional whipped topping, if desired.