How To make Pumpkin Chiffon Meringue Pie
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). Source of Vitamins A, B, C
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Pumpkin Spice Meringue Pie
Today I’m showing you how to make a Pumpkin Spice Meringue Pie. Let’s get baking shall we?
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Pumpkin Praline Pie | Thanksgiving Recipes | Martha Stewart
Martha and Rhode Island chef Paul Bergeron make his recipe for homemade pumpkin praline pie. For more Martha videos, go to
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Pumpkin Praline Pie ⎢ Martha Stewart
Perfect way to end an indulgent meal! Pumpkin Chiffon Cake - The Scran Line
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Pumpkin Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pie. Let's start with the pie crust. My personal favorite is made with butter as I love its flavor and crumbly texture. Once made I like to sprinkle a layer of crushed ginger cookies and ground pecans over the unbaked pie crust. The advantage of doing this is twofold; it adds flavor, and it prevents the crust from becoming soggy. After pressing the nut mixture onto the unbaked pie crust, all that is left to do is to make the pumpkin filling.
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Pumpkin Chiffon Pie
This is a delicious spin on the classic pumpkin pie, offering a light and fluffy alternative.
The original recipe can be found in Elegant but Easy Cookbook by Marion Fox Burns & Lois Levine
It's truly delicious so enjoy! :)
Coconut Pumpkin Chiffon Pie | Southern Living
This scrumptious Coconut Pumpkin Chiffon Pie is sure to take your Thanksgiving spread to the next level this November!
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Ingredients:
1/2 cup milk; 2 envelopes unflavored gelatin; 1 (15-oz.) can pumpkin; 1 teaspoon ground cinnamon; 1/2 teaspoon table salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 4 large pasteurized eggs, separated; 1 cup plus 3 Tbsp. sugar, divided; 1 1/4 cups sweetened shredded coconut, divided; 1 cup graham cracker crumbs; 5 tablespoons butter, melted; 2 cups heavy cream; 2 teaspoons vanilla extract
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