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Рецепт Judy's Pumpkin Chiffon Pie
by Global Cookbook

Judy's Pumpkin Chiffon Pie
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Ингредиенты

  • 2 x Baked pie shells
  • 1 can Libby's pumpkin pie mix
  • 1 can Evaporated lowfat milk
  • 2 x Egg yolks
  • 1/2 c. Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Allspice
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1/4 c. Sugar
  • 2 x Egg whites
  • 1/2 c. Whipping cream whipped
  • 1 c. Whipping cream whipped

Инструкции

  1. Combine pumpkin pie mix, lowfat 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 until mix boils and gelatin dissolves. Remove from heat and refrigerateuntil partially set. Beat egg whites until soft peaks form. Gradually add in 1/4 c. sugar and beat to stiff peaks.
  2. Fold into the pumpkin mix. Mix in 1/2 c. whipped cream. Pour into the baked crusts. Refrigerateseveral hrs or possibly till hard.
  3. Makes 2 (9-inch) pies.
  4. This is our family's favorite pie for the Thanksgiving. The original recipe came from Libby, but we found which adding the extra 1/2 c whipping cream in the filling makes a great difference. Judy Garnett pjxg05a