FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Toll House Pumpkin Chiffon Pie

Comments

Add a comment

Ingredients

1 9-inch shell of Plain pastry Place in top of double boiler

1 cup(s) steamed, strained fresh or canned pumpkin Cook 10 min stirring occasionally. Combine:

3 egg yolks Beaten

1/2 cup(s) sugar

1 cup(s) milk Stir into pumpkin. Add:

1/2 teaspoon(s) salt

1/2 teaspoon(s) ginger

1/4 teaspoon(s) nutmeg

1 teaspoon(s) cinnamon

2 tablespoon(s) Butter Melted. Cook until of custard consistency. Remove from heat. Add

1 tablespoon(s) gelatin Softened in

1/4 cup(s) Cold Water Stir till dissolved and chill. When mix begins to congeal fold in

4 egg Whites Beaten stiff with

1/2 cup(s) sugar Gradually beaten in

You might also like

Peppermint Oreo Chiffon Pie
Framed Cooks
Citrus Chiffon Pie
Williams-Sonoma
Lemon Chiffon Pie With Gingersnap Crust
Epicurious
Tangerine Chiffon Pie
Martha Stewart
Lemon Chiffon Pie With Glazed Cranberries
Epicurious
Pumpkin-Chiffon Pie
Food & Wine
Persimmon Chiffon Pie With A Gingersnap Crust
Food52
Apricot Chiffon Pie
Martha Stewart
Chiffon Pumpkin Pie
Simply Recipes
Blueberry Chiffon Pie
Celiac Teen