Pumpkin Chiffon Pies

1
Jo-Ann Boyer

By
@jodolly

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Prep:
30 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 1 c
    sugar
  • 2 Tbsp
    flour
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 1 can(s)
    29 oz pure pumpkin
  • 3 c
    milk
  • 5
    eggs, beaten
  • 2
    refrigerated pie crusts, or your own.

How to Make Pumpkin Chiffon Pies

Step-by-Step

  1. In a bowl mix together the first 5 dry ingredients.
  2. In a large cooking pot mix the 3 cups of pure pumpkin and add the dry ingredients from the bowl, mixing with a wire whisk.
  3. add the 3 cups of milk and stir well, heat till it bubbles stirring often. meantime beat eggs in another bowl.
  4. when 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.
  5. fill prepared pie crusts and bake at 400* for 10 mins. reduce heat to 350* and bake till done (40 mins in my oven).
  6. Delicious with vanilla ice cream, whipped cream, or just plain.

Printable Recipe Card

About Pumpkin Chiffon Pies

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Healthy




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