pumpkin chiffon pies
My mother was known as one of the best pie baker's in the whole area and this is my mother's recipe. It is not spicy but just a pumpkin flavor that is sure to please everyone. I loved it so much since I was a kid, when I was about 12 yrs. old we went to visit my aunt and she had baked every kind of pie imaginable. I chose pumpkin and I couldn't eat her pie because it had all the spices in it, I was so disappointed. I am so glad for this recipe because pumpkin is really good for you!
prep time
30 Min
cook time
50 Min
method
Bake
yield
Ingredients
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 can 29 oz pure pumpkin
- 3 cups milk
- 5 - eggs, beaten
- 2 - refrigerated pie crusts, or your own.
How To Make pumpkin chiffon pies
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Step 1In a bowl mix together the first 5 dry ingredients.
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Step 2In a large cooking pot mix the 3 cups of pure pumpkin and add the dry ingredients from the bowl, mixing with a wire whisk.
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Step 3add the 3 cups of milk and stir well, heat till it bubbles stirring often. meantime beat eggs in another bowl.
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Step 4when pumpkin mixture is hot, add a little to the bowl of beaten eggs stirring continuously till the eggs are warm then pour into hot pumpkin in the pot slowly so you don't cook the eggs.
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Step 5fill prepared pie crusts and bake at 400* for 10 mins. reduce heat to 350* and bake till done (40 mins in my oven).
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Step 6Delicious with vanilla ice cream, whipped cream, or just plain.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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