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Dixie Stall's Pumpkin Chiffon Pie Recipe

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This recipe for Dixie Stall's Pumpkin Chiffon Pie, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, July 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, separated
1 C. half and half
1-1/4 C. pumpkin
3/4 C. brown sugr
1 envelope unflavored gelatin
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 C. pecan halves
1 9" baked pie crust

Directions:
Directions:
Beat yolks in top of double boiler. Stir in cream and pumpkin. Add gelatin, mixed w/ 1/2 cup sugar, salt and spice.
Cook over boiling water, stirring constantly for about 8 minutes or until gelatin has completely dissolved and mixture thickened slightly.
remove from heat and chill, stirring occassionally, till cool but not set.
Beat the egg whites until they hold soft peaks.
Add the 1/4 C. sugar beating until peaks are quite firm.
Gently fold egg whites into pumpkin mixture, blending well.
Spoon into chilled pie shell.
Make sunburst of pecans.
Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour 45 minutes total time
Personal Notes:
Personal Notes:
Dixie brought this pie over to welcome home newborn twins, Justin and Joseph. We all enjoyed it for them. Recipes from Trona friends bring warm fuzzy thoughts to my mind and heart.

 

 

 

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