Pumpkin Chiffon Pie #2

Ready in 1h

Try this Pumpkin Chiffon Pie #2 recipe, or contribute your own.


3/4 c Brown sugar
1/2 c milk
3 Egg whites; stiffly beaten
1 1/2 c pumpkin; Cooked
3 Egg yolks; beaten
1 ts Nutmeg
Whipped cream
1 envelope unflavored gelatin
1/2 ts Salt
1/4 c Cold water
1/4 c Granulated sugar

Original recipe makes 6



Combine egg yolks, brown sugar, pumpkin, salt and spices; cook in double boiler until thick, stirring constantly. Soften gelatin in cold water; stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar and beat until stiff. Fold into pumpkin mixture. Place in a prebaked pie shell and chill. Garnish with whipped cream before serving. From . Downloaded from G Internet, G Internet.

Calories Per Serving: 589 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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