Pumpkin Chiffon Pie III recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ⅓ cups quick-cooking oats ⅓ cup brown sugar ¾ teaspoon ground cinnamon ⅓ cup butter 1 (.25 ounce) package unflavored gelatin ⅔ cup brown sugar ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground mace 5 egg yolks, beaten ¾ cup milk 1 cup pumpkin puree 3 egg whites ¼ teaspoon cream of tartar ⅓ cup white sugar
Nutrition Info
- 321 caloriescarbohydrate: 48.9 gcholesterol: 150.2 mgfat: 11.9 gfiber: 2.5 gprotein: 6.8 gsaturatedFat: 6.3 gservingSize: -sodium: 319.1 mgsugar: 37.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Chiffon Pie III
Directions
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Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.