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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from Mt. Calvary Church Cookbook 2016, 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:  
3 egg yolks, beaten
1/2 c. sugar
1 1/4 c. canned pumpkin (1 small can)
1/2 c. milk
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
3 egg whites, beaten stiff
1/2 c sugar
Directions:
Directions:
Beat yolks and 1/2 c. sugar until thick. Add pumpkin, salt, milk, and spices. Cook in double boiler until thick- about 10 minutes.
Beat egg white and 1/2 c. sugar. Fold into cooled pumpkin mixture. Pour into a baked pie shell. Pour Cool Whip on cool pie.
Personal Notes:
Personal Notes:
Consuming raw or undercooked egg whites may increase your risk of foodborne illness, especially if you have a medical condition or are pregnant.

 

 

 

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