Pumpkin Chiffon Pie By: Judith W.
A great recipe for Thanksgiving and a family favorite. My daughter had CF and went through 2 double-lung transplants. This was a big favorite with her on the holidays. Enjoy!!!!
- 1 1/2 c sugar
- 1 pkg Knox gelatin
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 9" prepared pie shells
- 3 eggs
- 1 c milk
- 1 c pumpkin
- 2 c whipped cream
- Add All Ingredients
Mix first 5 ingredients in large saucepan with only 2/3 cup of the sugar.
Separate eggs. Save whites in another bowl.
Stir together 3 egg yolks and milk. Add to first 5 ingredients.
Cook over low heat, stirring until it thickens slightly.
Beat the egg whites until soft peaks form.
Add the rest of the sugar and beat well.
Fold into the pumpkin mixture. Pour into prepared shell crust.
Chill and then cover with prepared whipped cream. You can garnish with some chopped pecans or other chopped nuts.
- Servings: 8
Amount per serving:
- Calories: 551
- Fat: 20 g
- Sodium: 556 mg
- Protein: 7 g
- Calcium: 73 mg
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