Judy's Pumpkin Chiffon Pie
* Exported from MasterCook *
Judy's Pumpkin Chiffon Pie
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Baked pie shells
Filling:
1 cn Libby's pumpkin pie mix
1 cn Evaporated milk
2 Egg yolks
1/2 c Sugar
1/2 t Cinnamon
1/2 t Salt
1/2 t Allspice
1/2 t Nutmeg
1/4 t Ginger
1/4 c Sugar
2 Egg whites
1/2 c Whipping cream -- whipped
Topping:
1 c Whipping cream -- whipped
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.
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 pjxg05a
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1423 Calories; 136g Fat (87.3% calories from fat); 3g Protein; 42g Carbohydrate; trace Dietary Fiber; 633mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Non-Fat Milk; 521 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Judy's Pumpkin Chiffon Pie
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Baked pie shells
Filling:
1 cn Libby's pumpkin pie mix
1 cn Evaporated milk
2 Egg yolks
1/2 c Sugar
1/2 t Cinnamon
1/2 t Salt
1/2 t Allspice
1/2 t Nutmeg
1/4 t Ginger
1/4 c Sugar
2 Egg whites
1/2 c Whipping cream -- whipped
Topping:
1 c Whipping cream -- whipped
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.
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 pjxg05a
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1423 Calories; 136g Fat (87.3% calories from fat); 3g Protein; 42g Carbohydrate; trace Dietary Fiber; 633mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Non-Fat Milk; 521 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
