"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mike and Vie's Pumpkin Chiffon Pie Recipe

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This recipe for Mike and Vie's Pumpkin Chiffon Pie, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvette Castelot
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 C white sugar
3/4 C brown sugar
2 T cornstarch
2 t cinnamon
1/2 t nutmeg
1/2 t ginger
4 eggs, lightly beaten
1 29-oz can pumpkin puree
3-3/4 C heavy cream

Directions:
Directions:
Mix together the sugar, cornstarch and spices. Whisk in the eggs and pumpkin puree. Pour in the cream, whisk all ingredients until well blended. Strain into pie crust.

Bake on bottom rack at 425 degrees for 12 minutes.

Move to center rack and reduce heat to 375 degrees. Bake for 30 minutes or until filling is set.

Cool on rack. Serve topped with whipped cream.

Personal Notes:
Personal Notes:
This was Vie's favorite recipe for a pumpkin pie that is light and fluffy...then Mike kicked it up a notch with more sugar and spice. To die for served with a big spoonful of whipped cream.

 

 

 

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