Jeannette's Pumpkin Chiffon Pie
Jeannette'S Pumpkin Chiffon Pie is an impressive dinner. Made with 1 pie shell, 1 tbsp. plain gelatin (1 envelope), 1/4 c. cold water, 3 eggs, separated and 2/3 c. brown sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Sprinkle gelatin on top of cold water.
Beat egg yolks in top of double boiler pan (or improvised one); apply no heat yet (use rotary beater).
Add brown sugar, milk, spices, pumpkin and gelatin.
Cook, stirring constantly until slightly thickened. Remove from double boiler, cool until somewhat thick.
Beat egg whites and sugar; fold into pumpkin mixture.
Chill at least 1 hour.
Put whipped something on top before serving.
π· Perfect Pairings
Complete your meal with these
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