Pumpkin Chiffon Meringue Pie

  • on May 7, 2008
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Ingrients & Directions

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,
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).
6 Servings

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