The best delicious Pumpkin Chiffon Meringue Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Chiffon Meringue Pie recipe today!
Hello my friends, this Pumpkin Chiffon Meringue Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Chiffon Meringue Pie is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Chiffon Meringue Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Chiffon Meringue Pie.
Ready to make this Pumpkin Chiffon Meringue Pie Recipe? Let’s do it!
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1/2 c Milk
1 Envelope unflavored gelatin
-1 1/4 c. canned pumpkin
1/2 c Brown sugar, firmly packed 2
-egg whites
1/2 ts Salt 1/4 c. sugar
1/2 ts Cinnamon 1/2 c. heavy cream,
-whipped
1/2 ts Nutmeg 1/2 c. chopped,
-toasted almonds
1/4 ts Ginger (optional)
2 Egg yolks, slightly beaten 1
-baked 9-inch meringue shell
Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American
Home Kitchens
Combine gelatin, brown sugar, salt, and spices in top of double
boiler. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5
minutes, stirring constantly. Remove from heat; chill until slightly
thickened. Beat egg whites until foamy; add sugar, a tablespoon at a
time, beating well after each addition; continue beating until stiff
peaks form; fold into pumpkin mixture. Fold in whipped cream and
almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or
until firm. Garnish with meringue mounds.
MERINGUE SHELL: Prepare 1 packet meringue mix according to directions
for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or
aluminum foil on a cooky sheet. Spread remaining mixture onto bottom
and sides of lightly greased 9-inch pie pan. Bake shell and meringues
as directed on package. Cool.
300 calories per serving (1/6 of 9-inch pie).
Yields
6 Servings
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