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
How To make Pumpkin Chiffon Meringue Pie's Videos
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 CHIFFON PIE / icebox throw
Not an icebox throw this time but definitely a great choice for a holiday desert. Pumpkin Chiffon Pie is a great, light, delicious and somewhat easy pie to make this season. Give it a try, let me know what you think. I'll be doing this again for Christmas.
Thanksgiving Dessert-Pumpkin Chiffon Pie
Chef Richard Amster of Suffolk County Community College, demonstrates his take on a traditional Thanksgiving favorite, pumpkin chiffon pie.
How to Make Pumpkin Chiffon Pie | Parents
Watch as Parents shows you how to make pumpkin chiffon pie! This easy recipe is a perfect fall recipe that you can bake throughout the fall season. For this pumpkin pie recipe, crush ginger snap cookies with melted, unsalted butter. Press the mixture into the bottom of a pie pan for the pumpkin pie crust. Freeze the pie crust for at least two hours. For the pumpkin pie filling, mix gelatin with apple cider, and set it aside. In a large saucepan over medium heat, mix kosher salt, milk, egg yolks and pumpkin. Whisk this mixture over medium heat for about 10 minutes, then completely whisk in the gelatin after removing the saucepan from heat. Let this pie filling cool in a large bowl for about 15 minutes, then refrigerate it for one hour. Using an electric beater, beat the egg whites and confectioner's sugar until they form stiff peaks. Stir in 1/4 of this egg white mixture into the pie filling, then gently fold in the rest until the white streaks are invisible. Put your pumpkin pie together in the crust pan, and chill for about four hours. This pie recipe only needs freezer time, so it's perfect for a holiday recipe you can put together while doing other tasks.
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Pumpkin Angel Pie Recipe Demonstration
Pumpkin Angel Pie includes spices of the season (cinnamon, ginger and nutmeg) in both the meringue shell and pumpkin filling. A Thanksgiving favorite! Live on the blog November 22 -
#pumpkin #pie #meringue #Thanksgiving #dessert #recipe #SundaySupper #baking #GalloFamily
Recipe Wars - Pumpkin Pie
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This week on Recipe Wars, chefs Adrian, BC, and Lalita made everyone's favorite Thanksgiving dessert-: creamy, delicious pumpkin pie. Did Emeril Lagasse's pumpkin chiffon pie with bourbon do the job, or did Tyler Florence's banana pumpkin pie with meringue wow our chefs? For the chocoholics out there, we have Michael Symon's luscious pumpkin chocolate pie. Curious which pie to serve on your Thanksgiving table? Stay tuned to find out!
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ABOUT RECIPE WARS
Each week on Recipe Wars, we our expert chefs recreate three famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.