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Pumpkin Chiffon Pie/Lhj

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1/4 c Plain bread crumbs

1/2 c Plus 4 tablespoons sugar

2 tb Honey

Water 6 Sheets phyllo dough

1 Envelope unflavored gelatin

12 oz Evaporated skim milk

1/4 ts Cinnamon

1/8 ts Ginger

1 c Canned pumpkin

1 ts Vanilla extract

2 lg Egg whites

Preheat oven to 350 degrees.
Combine crumbs and 2 tablespoons sugar in cup.
Place honey and 1 tablespoon water in microwave proof cup and microwave on High 15 seconds.
Lightly coat 9-inch metal pie pan with vegetable cooking spray and sprinkle with 2 teaspoons bread-crumb mixture.
Place second phyllo sheet in pan and spray. Brush hot honey mixture over bottom, sides and edge of phyllo. Sprinkle entire crust with 1 tablespoon crumbs.
Top with phyllo., spray, then add crumbs.
Repeat entire procedure to make a total of 6 layers, ending with phyllo and coating entire crust with honey. With scissors or sharp knife, trim dough to overhang by 2 inches. Fold dough under to form rim.
Bake 12 minutes or until browned. Cool on wire rack.
Sprinkle gelatin onto 2 tablespoons cold water in cup.
Combine evaporated skim milk, 1/2 cup sugar, the cinnamon and ginger in saucepan.
Heat to boiling, stirring constantly over medium-high heat.
Stir gelatin mixture into hot milk until completely dissolved.
Combine pumpkin and vanilla in large bowl; add custard and stir until blended.
Refrigerate until mixture mounds when dropped from a spoon, 30 minutes.
Beat egg whites and remaining 2 tablespoons sugar in a mixer bowl until stiff but not dry.
Fold whites into pumpkin mixture just until blended.
Pour into cooled pie shell.
Cover and refrigerate 3 hours or up to 24 hours. Makes 8 servings.
Per serving: 215 calories, 2 grams fat, 2 mg cholesterol, 170 mg sodium.
Source: Ladies’ Home Journal Magazine - November, 1994 DOTTIE, in Irvine, CA

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