|
|
Pumpkin Chiffon Pie Edit Tags: Desserts, Pies
Your Rating: 
Author: Ella May Moon
Uploaded By: Annette & Bill
Ingredients:- 9" deep dish pie shell
- 1 envelope unflavored gelatin
- ⅔ cup brown sugar
- ½ t salt
- ½ t cinnamon
- ½ t nutmeg
- ½ t ginger
- 16 oz can pumpkin
- ½ c milk
- 3 egg yolks
- 3 egg whites
- ½ cup sugar
- Cream
- Optional: chopped nuts
Directions:
-
Bake the deep dish pie shell
-
Mix together in a heavy sauce pan the gelatin, brown sugar, salt, cinnamon, nutmeg, and ginger
-
Add the canned pumpkin and milk.
-
Mix well
-
Slightly beat the egg yolks and add to the mixture,
-
Cook over medium heat until mixture boils.
-
Remove from heat and place pan in cool water to bring to room temperature
-
Whip the egg whites until foamy
-
Gradually add ½ cup sugar amd beat until stiff
-
Pour into the cooked pie shell. Chill until set. (About 3-4 hours)
-
Garnish with whipped cream and sprinkle nuts on top if desired.
-
Store in refrigerator.
|
