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 -whipped
1 Envelope unflavored gelatin 1/2 ts Nutmeg 1/2 c. chopped,
-1 1/4 c. canned pumpkin -toasted almonds
1/2 c Brown sugar, firmly packed 2 1/4 ts Ginger (optional)
-egg whites 2 Egg yolks, slightly beaten 1
1/2 ts Salt 1/4 c. sugar -baked 9-inch meringue shell
1/2 ts Cinnamon 1/2 c. heavy cream,
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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