Pumpkin Chiffon Pie I Recipe

Ingredients
<br>- 3  egg yolks
<br>- ½ cup white sugar
<br>- 1 ¼ cups canned pumpkin
<br>- ½ cup milk
<br>- ½ teaspoon salt
<br>- ½ teaspoon ground ginger
<br>- ½ teaspoon ground cinnamon
<br>- ½ teaspoon ground nutmeg
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ¼ cup cold water
<br>- 3  egg whites, stiffly beaten
<br>- ½ cup white sugar
<br>- 1 (9 inch) pie crust, baked
<br><p></p>Directions
<br>step 1: Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
<br>step 2: Soften gelatin in cold water, then stir into hot mixture.
<br>step 3: Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!
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Ingredients
- 3 egg yolks
- ½ cup white sugar
- 1 ¼ cups canned pumpkin
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 3 egg whites, stiffly beaten
- ½ cup white sugar
- 1 (9 inch) pie crust, baked

Directions
step 1: Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
step 2: Soften gelatin in cold water, then stir into hot mixture.
step 3: Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!

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