Hi, all, This is the Pumpkin Chiffon pie I've made for years. It has always been well received. I've made it with a gingersnap crust too, which is very good, but learned not to bake the crust, as it comes out like cement and is impossible to cut.
It's almost as good with a regular crust too. Pumpkin Chiffon Pie 1 9-inch baked pie shell 1 envelope unflavored gelatin 1/4 cup cold water 4 eggs, separated 1 cup brown sugar (packed), sieved if lumpy 1-1/4 cups canned unsweetened pumpkin 1/2 cup evaporated milk 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon nutmeg (optional) 1/2 teaspoon salt 2 tablespoons granulated sugar Dissolve gelatin in cold water; set aside. In a heavy bottom saucepan, combine egg yolks,pumpkin, brown sugar, spices,pumpkin, salt and milk. Cook over medium heat until thickened(until it comes to a boil) Remove from heat and add gelatin mixture; stir until completely dissolved. Chill for about 1-1/2 hours (until mixture mounds when dropped from spoon) Beat egg whites, adding granulated sugar gradually until stiff. Fold into mixture and fill pie shell. Keep refrigerated. Serve garnished with whipped cream _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
