Pumpkin Chiffon Pie

Good Earth & Country Cooking, 1974

1 hour — 1 10-inch pie Print RecipeEmail Recipe

Ingredients

1		pie crust (prepared ahead)
1 1⁄4	cup	pumpkin purée
3		eggs (separated)
1	cup	brown sugar
1	tablespoon	cornstarch
1⁄2	teaspoon	salt
1⁄4	teaspoon	nutmeg
3⁄4	teaspoon	cinnamon
1 1⁄4	cup	scalded milk
1⁄8	teaspoon	ginger
1⁄8	teaspoon	cloves

Instructions

Make Pie Crust (or have ready).

Put pumpkin in a bowl. Beat in egg yolks, sugar, cornstarch, salt, and spices. Gradually beat in scalded milk, mixing thoroughly. Beat egg whites until stiff and fold into the mixture. Pour into pie shell and bake 10 minutes at 400F; then reduce heat to 350F and continue baking for 40 minutes. Serve with whipped cream or ice cream.

Notes

You can also make a 9-inch pie with this recipe; fill only enough of the mixture to complete the pie. Leftover mixture could be cooked in a separate bake-proof dish as a sort of pudding (or perhaps to make a mini-pie).

Pumpkin Chiffon Pie

Ingredients

Instructions

Notes

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