barbara's pumpkin chiffon pie - dee dee's
Another wonderful recipe that my sister in law makes. Barbara is a wonderful baker to say the least! And this is a favorite for ALL that have experienced it. I'm not a big fan of the traditional pumpkin pie, but I love this one.
prep time
cook time
method
Stove Top
yield
Ingredients
- 4 teaspoons plain gelatin
- 1/2 cup cold water
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- dash cloves
- 1/8 teaspoon nutmeg
- 2 cups canned pumpkin
- 6 - egg yolks, beaten
- 1 - tall can evaporated milk
- 6 - egg whites
- 6 tablespoons sugar
- 1 teaspoon vanilla
- 1 cup toasted coconut
- 1 - baked pastry shell
- - whipped cream for topping
How To Make barbara's pumpkin chiffon pie - dee dee's
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Step 1Sprinkle gelatin over water to soften, about 5 minutes.
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Step 2Blend next 6 ingredients in top of double boiler, stir in pumpkin, yolks and milk. Beat with rotary beater until thoroughly blended. Remove and wash beaters. Place over boiling water; cook and stir with a wooden spoon until thick and very smooth, about 5 minutes. Remove from heat; stir in gelatin until dissolved.
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Step 3Cool by setting in pan of ice cold water until it looks like thick honey, but not congealed.
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Step 4Beat egg whites to stiff foam; add the 6 Tbsp. Sugar gradually, beating to a stiff, glossy meringue. With a rubber spatula, cut and fold meringue into pumpkin mixture lightly but thoroughly. Add ¾ cup coconut and vanilla.
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Step 5Turn mixture into baked pastry shell, quickly spreading out level, chill until set, 2 to 3 hours before cutting. Top with whipped cream and remaining coconut.
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