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"The belly rules the mind."--Spanish Proverb

Pumpkin Chiffon Pie (from “THE ANNE”) Recipe

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This recipe for Pumpkin Chiffon Pie (from “THE ANNE”) is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:

1 cup whipping cream
2 tbs sugar
1 tsp vanilla extract
1 pkg vanilla instant pudding
1 ½ cup of canned pumpkin
2/3 cup milk
½- 1 tsp nutmeg
1 tsp ground ginger
1 tsp cinnamon

Ginger Snap Crust

1 ½ cups ginger snap crumbs
5 tbs unsalted melter butter
3 tbs light brown sugar
1 tsp cinnamon

9 inch pie pan
Directions:
Directions:
Filling
1. Whip cream with sugar until it holds in stiff peaks
(tip- make certain there is not a speck of oil on whipping utensils or bowl. I also put them in fridge or freezer before hand for 5 min or so)
2. Blend in vanilla extract
3. Add pudding mix, pumpkin, milk and spices- beat slowly with rotating beater for about 1 min- just to mix ingredients
4. Pour into shell
5. Cool

Crust
Heat oven to 350 degrees
1. mix crumbs, butter , sugar and cinnamon
2. press into pie pan
3. bake until set – about 8 minutes
4. Cool at least 4 hours or overnight
Personal Notes:
Personal Notes:
I have found that I like to bake mine a bit more than recipe suggests.

 

 

 

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