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Do-ahead Pumpkin Chiffon Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 1
envelope
knox unflavored
gelatine 3/4
cup
dark brown sugar
firmly packed 1/2
teaspoon
salt 1/2
teaspoon
nutmeg 1
teaspoon
cinnamon 1/2
cup
milk 1/4
cup
water 3
egg yolks 1 1/2
cups
canned pumpkin 3
egg whites beaten stiff 1/4
cup
sugar 9
inch
baked pie shell
Directions:
New light-and-luscious recipe for a traditional spicy pumpkin pie. Perfect
dessert after a big holiday dinner. And do-ahead easy with Kaiser Quilted
Foil.
Kaiser Quilted Henvy Duty or Broiling Foil Mix first 5 ingredients in
top of double boiler.
Stir in milk, water, eggyolks, pumpkin. Mix well. Place over boiling
water. Cook stirring constantly, until gelatine dissolves and mixture is
heated through, about 10 minutes. Remove from heat. Chill until mixture
mounds when dropped from spoon. Beat egg whites stiff and beat in sugar.
Fold in gelatine mixture. Turn into baked pie shell.
For 9" Pie Shell: No floured board needed. Roll 12" circle of pastry
dough on 14" square of Kaiser Broiling Foil. Lift foil and pastry into pie
plate; fit gently to plate. Flute pastry rim. Prick bottom and sides of
pastry. Bake 10 minutes at 450F or until evenly brown; foil prevents
over-browning. Cool. Heap filling into shell. Wrap loosely in foil.
Refrigerate overnight. Serves 8. Garnish with whipped cream if desired.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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