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Title: Pumpkin Chiffon Meringue Pie
Categories: Pie
Yield: 6 Servings
| 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 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). Source of Vitamins A, B, C
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