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June 2018

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Stilton and Leek Soup with Port

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Pumpkin Chiffon Meringue Pie Recipe

Pumpkin Chiffon Meringue Pie recipe and other pumpkin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pumpkin Chiffon Meringue Pie recipe  PDF


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 mi ture. 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 mi according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet. Spread remaining mi ture 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

Pumpkin Chiffon Meringue Pie recipe and other pumpkin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
432 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Pumpkin Chiffon Meringue Pie recipe  PDF   Pumpkin recipes RSS   New

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