Pumpkin Chiffon Pie Recipe The Easiest Way

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In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate small bowl, sprinkle gelatin over 1/4 cup cold water and let it soften for 5 minutes.
Heat the gelatin mixture gently until dissolved.
Stir the dissolved gelatin into the pumpkin mixture.
In another bowl, whip evaporated milk until stiff peaks form.
Gently fold the whipped evaporated milk into the pumpkin mixture until just combined.
Pour the filling into a pre-baked 9-inch pie crust.
Chill the pie for at least 4 hours, or until firm.
Garnish with whipped cream and a sprinkle of cinnamon before serving.

For a quicker set, you can chill the evaporated milk in the freezer for about 15-20 minutes before whipping, ensuring it doesn’t freeze solid.
Ensure your evaporated milk is very cold for the best whipping results.
This pie is best served chilled.