Pumpkin Chiffon Pie Recipe
Are you looking for a great Pumpkin Chiffon Pie recipe? You can serve Pumpkin Chiffon Pie as a yummy Dessert. I would really appreciate a feedback on this recipe of Pumpkin Chiffon Pie. Thank You.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1 c. sifted all- purpose flour
1/4 tsp. salt
3 tbsp. butter
2 tbsp. shortening
Milk
1 c. sugar
1 tbsp. unflavored gelatin
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs, separated
1 1/4 c. mashed cooked pumpkin
1 tsp. grated orange rind
1/4 c. orange juice
Sweetened whipped cream
Directions
Preheat oven to 450 degrees.
Sift flour and salt to- gether into mixing bowl.
Cut in butter and short- ening until mixture resembles small peas.
Sprinkle 3 tablespoons milk over flour mixture, 1 tablespoon at a time, mixing lightly with fork after each addition.
Shape into ball.
Flatten dough slightly on lightly floured board; roll out 1/8 inch thick in circle 1 inch larger than 9-inch pie plate.
Place in pie plate.
Fold extra dough under and flute edge.
Prick bottom and sides well with fork.
Bake for 10 minutes or until lightly browned; cool.
Mix 1/2 cup sugar, gelatin, ginger, cinnamon and nutmeg in 2-quart saucepan.
Beat egg yolks in a bowl; stir in 1/2 cup milk.
Add to gelatin mixture; cook over medium heat, stirring constantly, until mixture comes to a boil.
Stir in pumpkin, orange rind and orange juice; chill until partially set.
Beat egg whites until frothy.
Add re- maining sugar gradually; beat until stiff peaks form.
Fold into pumpkin mixture; place filling in pie crust.
Chill for at least 6 hours or until firm.
Serve with whipped cream; garnish with additional grated orange rind.
Sift flour and salt to- gether into mixing bowl.
Cut in butter and short- ening until mixture resembles small peas.
Sprinkle 3 tablespoons milk over flour mixture, 1 tablespoon at a time, mixing lightly with fork after each addition.
Shape into ball.
Flatten dough slightly on lightly floured board; roll out 1/8 inch thick in circle 1 inch larger than 9-inch pie plate.
Place in pie plate.
Fold extra dough under and flute edge.
Prick bottom and sides well with fork.
Bake for 10 minutes or until lightly browned; cool.
Mix 1/2 cup sugar, gelatin, ginger, cinnamon and nutmeg in 2-quart saucepan.
Beat egg yolks in a bowl; stir in 1/2 cup milk.
Add to gelatin mixture; cook over medium heat, stirring constantly, until mixture comes to a boil.
Stir in pumpkin, orange rind and orange juice; chill until partially set.
Beat egg whites until frothy.
Add re- maining sugar gradually; beat until stiff peaks form.
Fold into pumpkin mixture; place filling in pie crust.
Chill for at least 6 hours or until firm.
Serve with whipped cream; garnish with additional grated orange rind.
