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Judy's Pumpkin Chiffon Pie
Author/Submitted by:
Judy Garnett
Servings: 12
Categories:
Desserts
/
Fruits
/
Pies & Pastries
/
Pumpkin
Ingredients: 2
baked pie shells
filling: 1
can
libby's pumpkin pie mix 1
can
evaporated milk 2
egg yolks 1/2
cup
sugar 1/2
teaspoon
cinnamon 1/2
teaspoon
salt 1/2
teaspoon
allspice 1/2
teaspoon
nutmeg 1/4
teaspoon
ginger 1/4
cup
sugar 2
egg whites 1/2
cup
whipping cream,
whipped
topping: 1
cup
whipping cream,
whipped
Directions:
Combine pumpkin pie mix, milk, slightly beaten egg yolks, 1/2 c. sugar, cinnamon, salt, allspice, ginger, nutmeg and gelatin in saucepan. Stir to blend. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set. Beat egg whites till soft peaks form. Gradually add 1/4 c. sugar and beat to stiff peaks. Fold into the pumpkin mixture. Fold in 1/2 c. whipped cream. Pour into the baked crusts. Chill several hours or until firm. Makes 2 (9-inch) pies.
From source: This is our family's favorite pie for the Thanksgiving. The original recipe came from Libby, but we found that adding the extra 1/2 c whipping
cream in the filling makes a great difference. Judy Garnett
From source: This is our family's favorite pie for the Thanksgiving. The original recipe came from Libby, but we found that adding the extra 1/2 c whipping
cream in the filling makes a great difference. Judy Garnett
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