Best Pumpkin Chiffon Pie

Instructions

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1. - Preheat oven to 425°F.
2. - Gently place pie crust in an ungreased 9 in. pie pan.
3. -

   Press pie crust into the bottom and up the sides of pie pan then prick the sides and bottom of the crust with a fork.

   Trim and flute the edges of the pie crust as desired.

4. - Line the pie crust with parchment paper and place pie weights on top of the crust. Bake crust for 10- 14 minutes or until golden brown. Let cool completely.
5. - In a medium saucepan, combine milk and gelatin; let stand for 5 minutes. Add pumpkin, 2 egg yolks, 1 cup sugar, salt, cinnamon, ginger, cloves and the nutmeg to milk mixture.
6. - Heat over medium low until mixture just begins to boil, stirring constantly. Remove from heat and transfer to a large bowl.
7. - Refrigerate mixture until it becomes thick, about 2 hours.
8. - In a large bowl, whip the 2 egg whites with an electric mixer on high speed until foamy then add the cream of tartar. Whip additional 30 seconds, slowly adding remaining 1/4 cup sugar; continue whipping until stiff peaks form, about 6-8 minutes.
9. - Fold 1/3 whipped egg white mixture into pumpkin mixture to lighten.
10. - Carefully fold in the remaining 2/3 whipped egg white mixture until no streaks remain. Pour into prepared pie crust and refrigerate overnight or until set.
11. - When ready to serve, whip cream and powdered sugar with an electric mixer on medium speed until firm peaks form.
12. - Pipe whipped cream onto pie with tip 1M or serve pie with whipped cream on the side.

Notes

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