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PUMPKIN CHIFFON PIE Recipe

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This recipe for PUMPKIN CHIFFON PIE is from From The Kitchen of Olevia Jane Hembree Smith, 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 gelatins
¾ c. water
9 eggs
1 ½ c. brown sugar
3 ¾ c. pumpkin
1 ½ c. milk
1 ½ tsp. salt
1 ½ tsp. ginger
2 ¼ tsp. cinnamon
¾ tsp. nutmeg
1 ½ tsp. allspice
1 ½ c. white sugar

TOPPING FOR PUMPKIN CHIFFON PIE
1 ½ c. white sugar 2 egg whites
Directions:
Directions:
Combine all ingredients. Pour into 3 prepared pie shells. Bake until done. Top with recipe below.

TOPPING FOR PUMPKIN CHIFFON PIE
1 ½ c. white sugar 2 egg whites

Beat egg whites gradually adding the sugar a little at a time. Beat until stiff peaks form. Pour on pies. Using the back of a spoon touch the egg white is several places and gently pull up to for peaks. Place in oven on broil to brown the egg whites. Watch carefully so they won’t burn.
Number Of Servings:
Number Of Servings:
3 pies

 

 

 

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