Pumpkin Chiffon Pie Recipe
I have to admit this recipe of Pumpkin Chiffon Pie is on my favorite list. Pumpkin Chiffon Pie served as Dessert is the best food to pep me up. Stock up on more and more Pumpkin as you will want to make this Pumpkin Chiffon Pie time and again. I am certain both of us will concur that this Pumpkin Chiffon Pie is simply scrumptious.
Ingredients
1 T agar-agar flakes or gelatin
1/4 c cold water
3 eggs, separated
1/2 c honey
1-1/4 c pumpkin, cooked
1/2 c milk
1/2 c milk powder
1/4 t salt
1/2 t cinnamon
1/2 t nutmeg
Directions
Prepare pastry shell bake and cool.
Soak gelatin in water and add slightly beaten egg yolks, then 1 /4 c honey, pumpkin, milk, milk powder, salt, cinnamon, and nutmeg.
Cook in double boiler over boiling water until thick, stirring constantly.
Stir in soaked gelatin and cook until dissolved.
Chill.
Whip egg whites until stiff but not dry.
When pumpkin mixture begins to set, stir in 1/4 c honey and fold in egg whites.
Fill pie shell.
Chill.
Garnish with yogurt sweetened with date sugar or with whipped cream.
Soak gelatin in water and add slightly beaten egg yolks, then 1 /4 c honey, pumpkin, milk, milk powder, salt, cinnamon, and nutmeg.
Cook in double boiler over boiling water until thick, stirring constantly.
Stir in soaked gelatin and cook until dissolved.
Chill.
Whip egg whites until stiff but not dry.
When pumpkin mixture begins to set, stir in 1/4 c honey and fold in egg whites.
Fill pie shell.
Chill.
Garnish with yogurt sweetened with date sugar or with whipped cream.
