Spiced Pumpkin Chiffon Pie

Spiced Pumpkin Chiffon Pie
Photo by Becky Luigart-Stayner

Ingredients

  • 2 large egg whites
  • 5 tablespoons granulated sugar, divided
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon grated lemon rind
  • ¼ teaspoon salt
  • 2/3 cup evaporated low-fat milk
  • 2 large egg yolks
  • + 11 more ingredients
    • 1 envelope unflavored gelatin
    • 1 ¼ cups canned pumpkin
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon cream of tartar
    • 3 tablespoons water
    • Cooking spray
    • ½ cup packed brown sugar
    • ½ ounce shaved bittersweet chocolate
    • ½ cup heavy whipping cream
    • All-Purpose Light Piecrust dough
    • ¼ cup fresh orange juice

1. Preheat oven to 400°. 2. Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 min...

View full recipe at My Recipes

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