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Chiffon Pumpkin Pie
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Ingredients
  1. 1serving (weight unavailable) Ginger Pie Crust You can use a frozen regular pie crust as well
  2. 15oz (425.2goz → g) Pumpkin 15 oz = 1 can
  3. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  4. 1/2tsp (≈1gestimated from: Ginger root, raw [tsp]) Ginger
  5. 1/2tsp (≈1.1gestimated from: Spices, nutmeg, ground [tsp]) Nutmeg, ground
  6. 1/2tsp (≈1.3gestimated from: Spices, cinnamon, ground [tsp]) Cinnamon, Ground
  7. 102grams Sugar
  8. 113grams Milk, Whole DO NOT MIX WITH WATER
  9. 3servings (≈51gestimated from: Egg, yolk, raw, fresh [large] - DUPE/2: Duplicate of Seq = 2) Egg Yolks
  10. 62grams Cold Water DO NOT MIX WITH MILK - To be used later with Gelatin
  11. 1packet (weight unavailable) Gelatin Knox Gelatin or non-animal substitute
  12. 3servings (≈99gestimated from: Egg, white, raw, fresh [large] - DUPE/2: Duplicate of Seq = 2) Egg Whites To be used later in recipe to make meringue
  13. 1/4tsp (≈0.8gestimated from: Leavening agents, cream of tartar [tsp]) Cream of Tartar To be used to make meringue (after firm peaks)
  14. 102grams Sugar To be used in making of meringue
  15. 1serving (weight unavailable) Cool Whip Used for topping when before serving
Steps
  1. 1 Brush Ginger Crust with liquid eggs and bake at 375 for 4 minutes. - NOT NECESSARY IF USING STANDARD PIE CRUST
  2. 2 Put 102 grams Sugar, Pumpkin, Milk, Salt, and Spices into a sauce pan
  3. 3 Add Egg Yolks and mix well
  4. 4 Cook until thick - use cover and stir frequently (try 140 degrees on induction hot plate) - It will boil and pop. Cook until thick (about 30 minutes)
  5. 5 When thick, soften gelatin in cold water (Don't do this in advance)
  6. 6 ADD to hot pumpkin mix) and mix thoroughly
  7. 7 Cool until begins to thicken
  8. 8 While cooling, Beat egg whites (use Cuisinart Smart Stick) in a 3 cup bowl
  9. 9 After firm peaks, ADD 1/4 tsp of cream of tarter and add 102 grams of sugar
  10. 10 Fold this into pie crust and chill
  11. 11 When ready to serve, you can add cool whip
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