Brown-Dunkin's Pumpkin Chiffon Pie |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another Brown-Dunkin recipe out of the Tulsa paper. Ingredients:
2 teaspoons unflavored gelatin |
1/4 cup cold water |
3 eggs, separated |
1 cup sugar |
1 1/2 cups pumpkin |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 cup milk |
1/2 teaspoon salt |
2 cups whipped cream |
1 (9 inch) pie shells, baked |
Directions:
1. Soften gelatin in water for 5 minutes.
2. Beat egg yolks and sugar, pumpkin, salt, spices and milk.
3. Cook over low heat, stirring constantly, until mixture begins to thicken.
4. Add gelatin to hot pumpkin and stir until dissolved.
5. Cool.
6. When mixture begins to thicken, fold in 1/2 of the whipped cream and pour into pie shell.
7. Chill until firm.
8. Cover with remaining whipped cream.
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