Pumpkin Chiffon Pie Recipe
Do you want a tasty Pumpkin Chiffon Pie recipe? If it is an impressive Dessert that you require, then this dish is the answer. How long will you resist your temptation for Pumpkin Chiffon Pie ? Just go ahead and try it out now.
Ingredients
8-inch Baked Pie Shell
1/2 cup brown sugar (packed)
2 teaspoons unflavored gelatin
1/4 teaspoon each salt, ginger, cinnamon and nutmeg
3/4 cup canned pumpkin
2 eggs, separated
1/3 cup milk
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Directions
Bake pie shell.
In small saucepan, stir together brown sugar, gelatin, salt, ginger, cinnamon and nutmeg.
Blend pumpkin, egg yolks and milk; stir into brown sugar mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy.
Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Fold pumpkin mixture into meringue.
Pile into baked pie shell.
Chill at least 3 hours or until set.
If desired, garnish with whipped cream.
In small saucepan, stir together brown sugar, gelatin, salt, ginger, cinnamon and nutmeg.
Blend pumpkin, egg yolks and milk; stir into brown sugar mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy.
Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Fold pumpkin mixture into meringue.
Pile into baked pie shell.
Chill at least 3 hours or until set.
If desired, garnish with whipped cream.
