Pumpkin chiffon meringue pie
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Pumpkin chiffon meringue pie
  Pumpkin    Meringue    Pie  
Last updated 6/12/2012 1:19:16 AM. Recipe ID 50528. Report a problem with this recipe.
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      Title: Pumpkin chiffon meringue pie
 Categories: Pies
      Yield: 6 Servings
    1/2 c  Milk
      1    Envelope unflavored gelatin
           -1 1/4 c. canned pumpkin
    1/2 c  Brown sugar, firmly packed 2
           -egg whites
    1/2 ts Salt 1/4 c. sugar
    1/2 ts Cinnamon 1/2 c. heavy cream,
    1/2 ts Nutmeg 1/2 c. chopped,
           -toasted almonds
    1/4 ts Ginger (optional)
      2    Egg yolks, slightly beaten 1
           -baked 9-inch meringue shell
  Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American
  Home Kitchens
  Combine gelatin, brown sugar, salt, and spices in top of double
  boiler. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5
  minutes, stirring constantly. Remove from heat; chill until slightly
  thickened. Beat egg whites until foamy; add sugar, a tablespoon at a
  time, beating well after each addition; continue beating until stiff
  peaks form; fold into pumpkin mixture. Fold in whipped cream and
  almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or
  until firm. Garnish with meringue mounds.
  MERINGUE SHELL: Prepare 1 packet meringue mix according to directions
  for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or
  aluminum foil on a cooky sheet. Spread remaining mixture onto bottom
  and sides of lightly greased 9-inch pie pan. Bake shell and meringues
  as directed on package. Cool.
  300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A,
  B, C

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Recipe ID 50528 (Apr 03, 2005)

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