chiffon pumpkin pie
(1 rating)
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This has been my family and friends favorite holiday pie for many years.
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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
5 Min
method
Refrigerate/Freeze
Ingredients For chiffon pumpkin pie
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3eggs-separated
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1 csugar. divided
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1 canpumpkin 15 oz
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1/2 cmilk
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1/2 Tbspginger
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1/2 Tbspnutmeg
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1/2 Tbspcinnamon
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11/2 Tbspsalt
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1/4 ccold water
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1 Tbspgelatin
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graham cracker crust
How To Make chiffon pumpkin pie
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1To slightly beaten eggs yolks add 1/2 cup sugar,pumpkin, milk, spices and salt.
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2Cook, stirring in a double boiler, over boiling water till thickened. Add the gelatin which has been softened in the water. Mix thoroughly and cool in refrigerator.
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3When it begins to thicken stir in remaining 1/2 cup sugar, then when thicken around the edges fold in the stiffly beaten egg whites
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4Pour into graham cracker crust and chill till firm.
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5Serve with lightly sweetened whipped cream. Confectioner's sugar makes this more stable and candied ginger cut in 1/8 diced pcs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chiffon Pumpkin Pie:
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