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Pumpkin chiffon pie

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Ingredients/Components

sugar - 1/2 c
cinnamon - 1/2 tsp
milk - 1/2 c
salt - 1/2 tsp
nutmeg - 1/2 tsp
egg yolks - 3 item
cold water - 1/4 c
powdered sugar - 1/4 c
ginger - 1/2 tsp
whipped cream - 1 item
canned pumpkin
egg whites, stiffly beaten - 3 item
baked pie shell or Gingersnap Pie Crust - 1 item
Cook until thick in double boiler
butter scant - 1/2 c

How to make pumpkin chiffon pie:

To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt, cinnamon, nutmeg and ginger. Cook until thick in double boiler. Pour cold water into bowl and sprinkle gelatine on top of water. Add to hot pumpkin mixture and mix thoroughly; cool. When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites. Pour into large baked pie shell. Chill in refrigerator or cold place. Pie may be garnished with whipped cream just before serving. This is delicious in a gingersnap crust.Gingersnap Pie Crust:1 1/2 c. gingersnap crumbs1/2 c. butter (scant)1/4 c. powdered sugar Crush gingersnaps and mix with butter and sugar. Pat mixture firmly into large pie pan. Place pie pan in refrigerator or cold place. Allow to stand for several hours, then fill with chiffon pie mixture and chill.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.7

Average rating: 3.7, total votes: 9

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