Toll House Pumpkin Chiffon Pie

More from this source
My Recipes

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