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Recipe Pumpkin Chiffon Pie III (Pie)
Home Cooking Recipes
Required Ingredients:
- 1 1/3 cups quick-cooking oats
- 1/3 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 1/3 cup butter
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- 1 (.25 ounce) package unflavored gelatin
- 2/3 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground mace
- 5 egg yolks, beaten
- 3/4 cup milk
- 1 cup pumpkin puree
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup white sugar
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C.
- ) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter.
- Press into 9 inch pie plate.
- Place 8 inch pie plate on top and bake 8 minutes.
- Remove top plate and set aside to cool.
- In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace.
- Stir in egg yolks and milk.
- Bring to a boil and cook, stirring constantly, for 1 minute.
- Remove from heat and stir in pumpkin puree.
- Chill until firm.
- In a large glass or metal mixing bowl, beat egg whites until foamy.
- Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form.
- Fold into pumpkin mixture.
- Pour filling into pie crust.
- Chill in refrigerator until ready to serve.
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