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Pumkin Chiffon Pie Recipe

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This recipe for Pumkin Chiffon Pie is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Step 1:
6-8 eggs, divided
3 pkg. Knox unflavored gelatin

Step 2:
1c. sugar
3tsp. cinnamon
1tsp. salt
1 1/2tsp. ginger
1/2tsp. cloves

Step 3:
2 cans evaporated milk
1/2c. sugar

Step 5:
1 lg.can pumpkin

Step 6:
1tsp. salt
1/2-3/4c. sugar
2 graham cracker crusts
homemade whipped cream
Directions:
Directions:
1. Separate eggs; dissolve gelatin in 1/2c. water.

2. Mix step 2 ingredients plus egg yolks & dissolved gelatin from step 1.

3. Pour evaporated milk in a saucepan. Pour in 1/2c. sugar. DO NOT STIR! When milk starts to warm, remove 1/2c.and pour into mixture from step #2 (above). Mix with a wire wisk.

4. When milk is about to boil, turn stove off and stir mixture from step #2 into the milk with wire wisk. Cook until thickened.

5. Add cold pumpkin from can. Cook until thickened. COOL COMPLETELY.

6. Beat egg whites with 1tsp. salt and 1/2-3/4c. sugar. Fold into cooled pumpkin mix. Pour into graham cracker crust. Top with homemade shipped cream.
Number Of Servings:
Number Of Servings:
2 pies
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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