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Pumpkin Chiffon PIe

Guest Author - Sandy Moyer

Pumpkin Chiffon Pie

  • 3 eggs - separated
  • 1 cup light brown sugar, divided
  • 1-1/4 cups pumpkin puree - canned or from fresh pumpkin
  • 1/2 cup whole milk
  • 1/2 tsp ginger
  • 1/2 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 envelope Knox® unflavored gelatin
  • 1/4 cup cold water
  • 1 pre-baked 9" pie crust

Preparation -
Beat the egg yolks lightly. In a double boiler, combine the lightly beaten egg yolks, 1/2 cup brown sugar, pumpkin puree, milk, and ginger, nutmeg, cinnamon ans salt. Cook until the mixture thickens, stirring frequently. Remove from heat. In a glass measuring cup, dissolve the gelatin in cold water. Stir this into the pumpkin mixture. Allow the mixture to cool for about one hour. It will thicken as it cools. In a deep bowl, beat the egg whites until stiff. Fold in the remaining 1/2 cup brown sugar. Fold the egg white/brown sugar mixture into the pumpkin mixture. Pour into a pre-baked pie shell. Chill for at least 1 hour before serving.


The Vermont Country Store

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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