Pumpkin Chiffon Meringue Pie

Ready in 1 hour

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Top-ranked recipe named "Pumpkin Chiffon Meringue Pie"


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2 Egg yolks; slightly beaten
1 Envelope unflavored gelatin
1/4 ts Ginger; (optional)
1/2 c Brown sugar; firmly packed
1/2 ts Nutmeg
1/2 c milk
1/2 ts Salt; and 1/4 c. sugar
1/2 ts Cinnamon; and 1/2 c. heavy cream

Original recipe makes 6



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

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