Pumpkin Chiffon Pie

If you’re looking to add a touch of fall charm to your dessert table, look no further than this delightful Pumpkin Chiffon Pie recipe. This light and airy pie combines the warm flavors of pumpkin spice with a fluffy, mousse-like texture, creating a perfect treat for any autumn gathering.

**Pumpkin Chiffon Pie**

**Ingredients:**
– 1 pre-baked 9-inch pie crust
– 1 envelope (2 ¼ teaspoons) unflavored gelatin
– ¼ cup cold water
– 1 cup canned pumpkin puree
– ½ cup granulated sugar
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ⅓ cup milk
– 3 large eggs, separated
– ⅓ cup granulated sugar
– ¼ cup powdered sugar
– 1 cup heavy cream, whipped

**Instructions:**
1. In a small bowl, sprinkle gelatin over cold water and let it soften.
2. In a saucepan, combine pumpkin, ½ cup sugar, salt, spices, milk, and egg yolks. Cook over low heat, stirring constantly until mixture thickens. Remove from heat.
3. Add the softened gelatin to the hot pumpkin mixture, stirring until completely dissolved. Let cool.
4. In a separate bowl, beat egg whites until foamy. Gradually add ⅓ cup granulated sugar, beating until stiff peaks form.
5. Fold whipped cream into the cooled pumpkin mixture until no streaks remain.
6. Gently fold in the beaten egg whites until well combined.
7. Pour the pumpkin chiffon filling into the pre-baked pie crust and smooth the top with a spatula.
8. Refrigerate the pie for at least 4 hours or until set.
9. Before serving, dust the top of the pie with powdered sugar for a decorative touch.

By following these simple steps, you can create a show-stopping Pumpkin Chiffon Pie that is sure to impress your guests. This pie strikes the perfect balance between the classic pumpkin flavor and a light, fluffy texture, making it an ideal dessert for any fall occasion. Enjoy the cozy and comforting taste of pumpkin spice in this elegant and delicious pie recipe.