Pumpkin Chiffon Meringue Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Milk,
1 Envelope: unflavored gelatin 1 1/4 c. canned pumpkin,
1/2 cup: Brown sugar, firmly packed 2 egg whites
1/2 tsp: Salt 1/4 c. sugar,
1/2 tsp: Cinnamon 1/2 c. heavy cream, whipped
1/2 tsp: Nutmeg 1/2 c. chopped, toasted almonds
1/4 tsp: Ginger, optional
2: Egg yolks, slightly beaten 1 baked 9-inch meringue shell
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pies