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Pumpkin Chiffon Pie
Time: 45 mins
Ingredients
- 1 9 in.baked pastry shell
- 1 tablespoon gelatin powder (such as Knox)
- 3 whole eggs, separated
- 1/2 cup packed brown sugar
- 1 1/4 cups canned pumpkin (not pumpkin pie filling)
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup white sugar
- Cool Whip (optional)
Directions
- 1 Put the gelatin to soak in 1/4 cup cold water.
- 2 Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
- 3 Cook and stir this over simmering water till it thickens.
- 4 Add the soaked gelatin until it dissolves.
- 5 Remove from the stove and chill till filling starts to set.
- 6 (I put the pot in ice water).
- 7 Whip the 3 egg whites till stiff but not dry.
- 8 Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
- 9 Fill pie shell and chill several hours.
- 10 Serve with Cool Whip.
- 11 Preparation time is approximate.
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