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Pumpkin Chiffon Pie
Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
cup
Pillsbury's Best All Purpose Flour* 1/2
teaspoon
salt 1/3
cup
shortening 3
tablespoons
cold water
Pumpkin Chiffon Filling: 1
tablespoon
unflavored gelatin 1/4
cup
cold water 3
egg yolks 1/2
cup
sugar 1 1/4
cups
pumpkin, cooked or canned 1/2
cup
milk 1/2
teaspoon
salt 3/4
teaspoon
French's Cinnamon 3/4
teaspoon
French's Nutmeg 1/2
teaspoon
French's Ginger 1/2
cup
whipping cream 3
egg whites 1/2
cup
sugar
Directions:
Sift together flour and salt into mixing bowl. Cut in shortening until
particles are the size of small peas. Sprinkle with 3 to 4 tablespoons water
over mixture while tossing and stirring lightly with fork. Add water to
driest particles, pushing lumps to side, until dough is just moist enough to
hold together. Form into ball. Flatten to 1/2-inch thickness; smooth edges.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 8
or 9-inch piepan. Fit loosely into piepan. Fold edge to form a standing
rim; flute.Bake in hot oven (450 degrees) 10 to 12 minutes. Cool.
Pumpkin Chiffon Filling: Soften gelatin in cold water. Beat egg yolks with
sugar until thick. Add pumpkin, milk, salt, cinnamon, nutmeg, and ginger.
Cook over medium heat, stirring constantly, until mixture begins to thicken.
Remove from heat. Add softened gelatin; stir until dissolved. Chill until
mixture is thickened, but not set. Beat 1/2 cup whipping cream until thick;
fold into gelatin mixture. Beat egg whites until soft mounds form.
Gradually add 1/2 cup sugar, beating constantly until straight glossy peaks
form. Fold gently but thoroughly into pumpkin mixture. Spoon lightly into
baked pie shell. Chill until firm, about 2 hours. If desired, garnish with
whipped cream.
"Developed by Ann Pillsbury"
"Developed by Ann Pillsbury"
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