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Judy's Pumpkin Chiffon Pie

Author/Submitted by: Judy Garnett
Servings: 12
Categories: Desserts / Fruits / Pies & Pastries / Pumpkin

Ingredients:
2    baked pie shells
    filling:
1  can  libby's pumpkin pie mix
1  can  evaporated milk
2    egg yolks
1/2  cup  sugar
1/2  teaspoon  cinnamon
1/2  teaspoon  salt
1/2  teaspoon  allspice
1/2  teaspoon  nutmeg
1/4  teaspoon  ginger
1/4  cup  sugar
2    egg whites
1/2  cup  whipping cream, whipped
    topping:
1  cup  whipping cream, whipped

Directions:
Combine pumpkin pie mix, milk, slightly beaten egg yolks, 1/2 c. sugar, cinnamon, salt, allspice, ginger, nutmeg and gelatin in saucepan. Stir to blend. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set. Beat egg whites till soft peaks form. Gradually add 1/4 c. sugar and beat to stiff peaks. Fold into the pumpkin mixture. Fold in 1/2 c. whipped cream. Pour into the baked crusts. Chill several hours or until firm. Makes 2 (9-inch) pies.

From source: This is our family's favorite pie for the Thanksgiving. The original recipe came from Libby, but we found that adding the extra 1/2 c whipping cream in the filling makes a great difference. Judy Garnett

From source: This is our family's favorite pie for the Thanksgiving. The original recipe came from Libby, but we found that adding the extra 1/2 c whipping cream in the filling makes a great difference. Judy Garnett


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