Thanksgiving

Mamo Pumpkin Chiffon Pie is for Dessert.

Mamo Pumpkin Chiffon Pie takes 60 minutes to prepare.

Mamo Pumpkin Chiffon Pie takes 10 minutes to cook.

Mamo Pumpkin Chiffon Pie makes 8 servings.

The ingredients for Mamo Pumpkin Chiffon Pie are:

Gelatin, Unflavored (Knox) - serving size 1/4 env,, 1 serving
Brown Sugar, .75 cup, packed
Salt, .5 tsp
Cinnamon, ground, 1 tbsp
Pumpkin, canned, without salt, 1.5 cup
Egg, fresh, 2 large
Lactaid 2% Milk, .5 cup
Granulated Sugar, .33 cup
Vanilla Extract, 1.5 tsp
Ginger, ground, .5 tsp
Cool Whip whipped topping, 8 tbsp
Pie crust, frozen, ready-to-bake, 1 crust, single 9" (remove)

Here is how you make Mamo Pumpkin Chiffon Pie:

Use a 9' baked pastry shell or a crumb crust.In a saucepan, soften gelatin in 1/4 cup of milk then add in the brown sugar, salt, cinnamon, ginger, pumpkin, egg yolks and remaining 1/4 cup of milk. Cook over medium heat stirring constantly until mixture comes close to boiling. Do not boil. Chill mixture until it is cooled thoroughly. Beat egg whites until soft peaks foam. Add in vanilla and sugar slowly . Continue beating until mixture is soft and glossy.Fold egg whites into pumpkin mixtures and then fold in whip cream and nuts. Mix but do not overmix.Pour into crust and chill several hours or until set.May be garnished with additional whip cream and nuts if desired.Number of Servings: 8Recipe submitted by SparkPeople user PRAYMOM.

The nutritional information for Mamo Pumpkin Chiffon Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 245.2

• Total Fat: 7.5 g
• Cholesterol: 53.2 mg
• Sodium: 275.2 mg
• Total Carbs: 41.7 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g