Thanksgiving Pumpkin Chiffon Pie
A Uncategorized recipe with knox gelatine, cold water, canned pumpkin. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices.
canned pumpkin(1 1/4 c)milk(1/2 c)each ginger nutmeg cinnamon and salt(1/2 tsp)sugar(1 c) - 2
Cook until thick in double boiler.
- 3
Soften gelatine in cold water.
knox gelatine(1 envelope)cold water(1/4 c) - 4
Add to hot pumpkin mixture.
canned pumpkin(1 1/4 c) - 5
Mix thoroughly and cool.
- 6
When it begins to thicken, fold in mixture of egg whites and 1/2 cup of sugar.
sugar(1 c) - 7
Pour in shell and chill.
Nutrition Facts
Per serving
Rate this recipe
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Thanksgiving Pumpkin Chiffon Pie
A Uncategorized recipe with knox gelatine, cold water, canned pumpkin. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
7 steps- 1
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices.
canned pumpkin(1 1/4 c)milk(1/2 c)each ginger nutmeg cinnamon and salt(1/2 tsp)sugar(1 c) - 2
Cook until thick in double boiler.
- 3
Soften gelatine in cold water.
knox gelatine(1 envelope)cold water(1/4 c) - 4
Add to hot pumpkin mixture.
canned pumpkin(1 1/4 c) - 5
Mix thoroughly and cool.
- 6
When it begins to thicken, fold in mixture of egg whites and 1/2 cup of sugar.
sugar(1 c) - 7
Pour in shell and chill.
About this recipe
A Uncategorized recipe with knox gelatine, cold water, canned pumpkin. Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
