Pumpkin Chiffon Pie III Recipe

  • on January 31, 2019
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1. 1 1/3 cups quick-cooking oats
2. 1/3 cup brown sugar
3. 3/4 teaspoon ground cinnamon
4. 1/3 cup butter
5. 1 (.25 ounce) package unflavored gelatin
6. 2/3 cup brown sugar
7. 1/2 teaspoon salt
8. 1/2 teaspoon ground cinnamon
9. 1/2 teaspoon ground ginger
10. 1/4 teaspoon ground mace
11. 5 egg yolks, beaten
12. 3/4 cup milk
13. 1 cup pumpkin puree
14. 3 egg whites
15. 1/4 teaspoon cream of tartar
16. 1/3 cup white sugar
Prep:30 Minutes, Cook:10 Minutes, Ready In:1 Hours 30 Minutes
Directions :
1.heat oven to 175 degree c. in a big bowl, combine oats, 1/3 cup brown sugar, three/four teaspoon cinnamon and butter. press into 9 inch pie plate. place eight inch pie plate on pinnacle and bake eight minutes. do away with pinnacle plate and set apart to chill.
2.in a saucepan, combine gelatin, 2/three cup brown sugar, salt, half of teaspoon cinnamon, ginger and mace. stir in egg yolks and milk. carry to a boil and cook, stirring constantly, for 1 minute. cast off from heat and stir in pumpkin puree. relax until company.
3. in a big glass or metal blending bowl, beat egg whites until foamy. progressively add cream of tartar and 1/three cup white sugar, continuing to overcome till stiff peaks form. fold into pumpkin mixture. pour filling into pie crust. kick back in fridge till geared up to serve.
Article Categories:
Desserts · Food

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