Do-Ahead Pumpkin Chiffon Pie
Do-Ahead Pumpkin Chiffon Pie recipe
Ingredients
| 1 | envelope |
gelatin, unflavored
|
|
| ¾ | cup |
brown sugar, dark
firmly packed |
* |
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
water
|
|
| 3 | each |
egg yolks
|
* |
| 1 ½ | cups |
canne pumpkin purée
|
|
| 3 | each |
egg whites
beaten stiff |
* |
| ¼ | cup |
sugar
|
|
| 1 | each |
pie shell (9 inch)
baked |
Directions
Mix first 5 ingredients in top of double boiler.
Stir in milk, water, eggyolks, pumpkin.
Mix well.
Place over boiling water.
Cook stirring constantly, until gelatine dissolves and mixture is heated through, about 10 minutes.
Remove from heat.
Chill until mixture mounds when dropped from spoon.
Beat egg whites stiff and beat in sugar.
Fold in gelatine mixture.
Turn into baked pie shell.
For 9" Pie Shell: No floured board needed.
Roll 12" circle of pastry dough on 14" square of Kaiser Broiling Foil.
Lift foil and pastry into pie plate; fit gently to plate.
Flute pastry rim.
Prick bottom and sides of pastry.
Bake 10 minutes at 450℉ (230℃) or until evenly brown; foil prevents over-browning.
Cool. Heap filling into shell. Wrap loosely in foil.
Refrigerate overnight.
Garnish with whipped cream if desired.
Nutrition Facts
Serving Size 61g (2.2 oz)
