Do-ahead pumpkin chiffon pie

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Recipe by: sula

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Envelope Knox Unflavored 1/2 c Milk
Gelatine 1/4 c Water
3/4 c Dark brown sugar 3 Egg yolks
Firmly packed 1 1/2 c Canned pumpkin
1/2 ts Salt 3 Egg whites beaten stiff
1/2 ts Nutmeg 1/4 c Sugar
1 ts Cinnamon 9 Inch baked pie shell

New light-and-luscious recipe for a traditional spicy pumpkin pie.
Perfect dessert after a big holiday dinner. And do-ahead easy with
Kaiser Quilted Foil.

Kaiser Quilted Henvy Duty or Broiling Foil

Mix first 5 ingredients in top of double boiler.

Stir in milk, water, eggyolks, pumpkin. Mix well. Place over boiling
water. Cook stirring constantly, until gelatine dissolves and mixture
is heated through, about 10 minutes. Remove from heat. Chill until
mixture mounds when dropped from spoon. Beat egg whites stiff and
beat in sugar. Fold in gelatine mixture. Turn into baked pie shell.

For 9" Pie Shell: No floured board needed. Roll 12" circle of pastry
dough on 14" square of Kaiser Broiling Foil. Lift foil and pastry
into pie plate; fit gently to plate. Flute pastry rim. Prick bottom
and sides of pastry. Bake 10 minutes at 450øF or until evenly brown;
foil prevents over-browning. Cool. Heap filling into shell. Wrap
loosely in foil. Refrigerate overnight. Serves 8. Garnish with
whipped cream if desired.