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Pumpkin Chiffon Pie

Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Servings: 1
Categories: Desserts / Pies & Pastries

Ingredients:
1  cup  Pillsbury's Best All Purpose Flour*
1/2  teaspoon  salt
1/3  cup  shortening
3  tablespoons  cold water
    Pumpkin Chiffon Filling:
1  tablespoon  unflavored gelatin
1/4  cup  cold water
3    egg yolks
1/2  cup  sugar
1 1/4  cups  pumpkin, cooked or canned
1/2  cup  milk
1/2  teaspoon  salt
3/4  teaspoon  French's Cinnamon
3/4  teaspoon  French's Nutmeg
1/2  teaspoon  French's Ginger
1/2  cup  whipping cream
3    egg whites
1/2  cup  sugar

Directions:
Sift together flour and salt into mixing bowl. Cut in shortening until particles are the size of small peas. Sprinkle with 3 to 4 tablespoons water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into ball. Flatten to 1/2-inch thickness; smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 8 or 9-inch piepan. Fit loosely into piepan. Fold edge to form a standing rim; flute.Bake in hot oven (450 degrees) 10 to 12 minutes. Cool. Pumpkin Chiffon Filling: Soften gelatin in cold water. Beat egg yolks with sugar until thick. Add pumpkin, milk, salt, cinnamon, nutmeg, and ginger. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat. Add softened gelatin; stir until dissolved. Chill until mixture is thickened, but not set. Beat 1/2 cup whipping cream until thick; fold into gelatin mixture. Beat egg whites until soft mounds form. Gradually add 1/2 cup sugar, beating constantly until straight glossy peaks form. Fold gently but thoroughly into pumpkin mixture. Spoon lightly into baked pie shell. Chill until firm, about 2 hours. If desired, garnish with whipped cream.

"Developed by Ann Pillsbury"

"Developed by Ann Pillsbury"


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