Pumpkin Chiffon Pie
Pumpkin Chiffon Pie is an impressive dinner. Made with 1 pastry, 1/3 c. margarine, 1/3 c. nuts, 1/3 c. brown sugar and 3/4 c. sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Bake pastry 10 minutes at 450Β°.
Cream margarine, and brown sugar.
Stir in nuts.
Spread on bottom of pie shell.
Bake 5 minutes longer or until crust is golden.
Combine the 3/4 cup sugar, pumpkin pie spice, gelatin and salt in double boiler.
Stir in egg yolks, milk and pumpkin.
Cook over hot, not boiling, water, stirring for 15 minutes.
Chill until it starts to set.
Beat egg whites, adding 1 tablespoon sugar at a time until soft peaks form; set in pan of ice.
Beat pumpkin mixture until fluffy.
Gently fold into chilled meringue, still over ice.
Spoon into shell, making deep swirls on top with tip of spoon.
Decorate with a crown of whipped cream and more nuts.
π· Perfect Pairings
Complete your meal with these
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