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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Judy's Pumpkin Chiffon Pie

  3. Categories: Holiday, Fruits, Pies, Bakery

  4. Yield: 12 servings

  5. 2 Baked pie shells

  6. Filling:

  7. 1 cn Libby's pumpkin pie mix

  8. 1 cn Evaporated milk

  9. 2 Egg yolks

  10. 1/2 c Sugar

  11. 1/2 ts Cinnamon

  12. 1/2 ts Salt

  13. 1/2 ts Allspice

  14. 1/2 ts Nutmeg

  15. 1/4 ts Ginger

  16. 1/4 c Sugar

  17. 2 Egg whites

  18. 1/2 c Whipping cream; whipped

  19. Topping:

  20. 1 c Whipping cream; whipped

  21. Combine pumpkin pie mix, milk, slightly beaten egg yolks, 1/2 c. sugar,

  22. cinnamon, salt, allspice, ginger, nutmeg and gelatin in saucepan. Stir to

  23. blend. Cook and stir over medium heat till mixture boils and gelatin

  24. dissolves. Remove from heat and chill till partially set. Beat egg whites

  25. till soft peaks form. Gradually add 1/4 c. sugar and beat to stiff peaks.

  26. Fold into the pumpkin mixture. Fold in 1/2 c. whipped cream. Pour into the

  27. baked crusts. Chill several hours or until firm. Makes 2 (9-inch) pies.

  28. This is our family's favorite pie for the Thanksgiving. The original recipe

  29. came from Libby, but we found that adding the extra 1/2 c whipping cream in

  30. the filling makes a great difference. Judy Garnett pjxg05a --

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