Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pies >> PUMPKIN CHIFFON PIE

Print this Recipe    PUMPKIN CHIFFON PIE

3/4 c. milk
3 eggs, separated
3/4 c. brown sugar
1 envelope unflavored gelatin
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/2 t. salt
2 c. mashed pumpkin (NOT pumpkin pie stuff)
Sugar
whipped cream
1 10" pie crust shell (baked and cooled) - I use a VERY deep pie pan...for
a 9" pan or a shallow pan, use two.

Slightly beat egg yolks. Combine egg yolks with milk. Put brown sugar,
gelatin and spices into a saucepan. Stir in milk mixture. Cook over
medium heat stirring constantly until JUST at a boil. Fold in pumpkin.
Refrigerate until it mounds slightly (about 1/2 hour).

Whip egg whites. Add sugar to taste. Fold egg whites into pumpkin mixture.
Pile into pie crust shell(s). Chill until set. Top with sweetened whipped
cream and candied ginger.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.