Pumpkin Chiffon Pie III Recipe

Ingredients
<br>- 1 ⅓ cups quick-cooking oats
<br>- ⅓ cup brown sugar
<br>- ¾ teaspoon ground cinnamon
<br>- ⅓ cup butter
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ⅔ cup brown sugar
<br>- ½ teaspoon salt
<br>- ½ teaspoon ground cinnamon
<br>- ½ teaspoon ground ginger
<br>- ¼ teaspoon ground mace
<br>- 5  egg yolks, beaten
<br>- ¾ cup milk
<br>- 1 cup pumpkin puree
<br>- 3  egg whites
<br>- ¼ teaspoon cream of tartar
<br>- ⅓ cup white sugar
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate.  Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
<br>step 2: In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
<br>step 3: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.
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Ingredients
- 1 ⅓ cups quick-cooking oats
- ⅓ cup brown sugar
- ¾ teaspoon ground cinnamon
- ⅓ cup butter
- 1 (.25 ounce) package unflavored gelatin
- ⅔ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground mace
- 5 egg yolks, beaten
- ¾ cup milk
- 1 cup pumpkin puree
- 3 egg whites
- ¼ teaspoon cream of tartar
- ⅓ cup white sugar

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
step 2: In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
step 3: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

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