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Pumkin Chiffon Pie Recipe

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This recipe for Pumkin Chiffon Pie, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Thompson
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Step 1:
6-8 eggs, divided
3 pkg. Knox unflavored gelatin

Step 2:
1c. sugar
3tsp. cinnamon
1tsp. salt
1 1/2tsp. ginger
1/2tsp. cloves

Step 3:
2 cans evaporated milk
1/2c. sugar

Step 5:
1 lg.can pumpkin

Step 6:
1tsp. salt
1/2-3/4c. sugar
2 graham cracker crusts
homemade whipped cream

Directions:
Directions:
1. Separate eggs; dissolve gelatin in 1/2c. water.

2. Mix step 2 ingredients plus egg yolks & dissolved gelatin from step 1.

3. Pour evaporated milk in a saucepan. Pour in 1/2c. sugar. DO NOT STIR! When milk starts to warm, remove 1/2c.and pour into mixture from step #2 (above). Mix with a wire wisk.

4. When milk is about to boil, turn stove off and stir mixture from step #2 into the milk with wire wisk. Cook until thickened.

5. Add cold pumpkin from can. Cook until thickened. COOL COMPLETELY.

6. Beat egg whites with 1tsp. salt and 1/2-3/4c. sugar. Fold into cooled pumpkin mix. Pour into graham cracker crust. Top with homemade shipped cream.





Number Of Servings:
Number Of Servings:
2 pies
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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