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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Favorite Recipes, 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:  
Prepared, Cooked 9" Pie Crust
1 envelope unflavored gelatin (use 1 1/2)
2/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/4 cups mashed cooked or canned pumpkin (drained)
3 egg yolks
1/2 cup milk
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Directions:
Directions:
Blend gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk in a saucepan. Cook over medium heat, stirring constantly until mixture boils. Place plan in cool water; cool until mixture mounds slightly when dropped from a spoon. Fold into a meringue of egg whites, cream of tartar and sugar. Pour into a baked 9" pie shell or 12 tarts (will make more). Chill, garnish with whipped cream.
Personal Notes:
Personal Notes:
I had this many years ago at my Aunt Dora's house. She was always so generous to share her recipes with me.

 

 

 

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