Pumpkin Chiffon Meringue Pie
Pumpkin Chiffon Meringue Pie Preparation
Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home Kitchens Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring constantly. Remove from heat; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds. MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet. Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cool. 300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Pumpkin Chiffon Meringue Pie. Be the first to review it!