Pumpkin Chiffon Pie
Fixings
1 9 in.baked baked good shell
1 tablespoon gelatin powder (like Knox)
3 entire eggs, isolated
1⁄2 cup pressed earthy colored sugar
1 1⁄4 cups canned pumpkin (not pumpkin pie filling)
1⁄2 cup milk
1⁄2 teaspoon salt
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄4 teaspoon ginger
1⁄2 cup white sugar
Cool Whip (discretionary)
Guidelines
Put the gelatin to absorb 1/4 cup cold water.
Beat the egg yolks in a twofold kettle, and add earthy colored sugar, pumpkin, milk, and salt and flavors to it.
Cook and mix this over stewing water till it thickens.
Add the drenched gelatin until it breaks down.
Eliminate from the oven and chill till filling begins to set.
(I put the pot in ice water).
Whip the 3 egg whites till solid however not dry.
Gradually add the 1/2 cup white sugar, then overlap into pumpkin blend.
Fill pie shell and chill a few hours.
Present with Cool Whip. Appreciate it !!!Potato-salad-with-sweet-onion-dressing.
Pumpkin Chiffon Pie VIDEO
No comments:
Post a Comment