Pumpkin Chiffon Pie~
This pie is rich in flavor yet light and airy due to the egg whites. It is a favorite in our house as we often serve it for breakfast, which is a real treat!
Author: Marian Morash, The Victory Garden Cookbook
Ingredients
- ¼ cup butter*, softened
- ¾ cups dark-brown sugar
- 4 egg yolks*
- 1 teaspoon cinnamon*
- ½ teaspoon ground ginger*
- ¼ teaspoon salt
- 2 cups pumpkin*, cooked, pureed
- ½ cup heavy cream*
- 5 egg whites*
- 1 pie shell of your choice (nut crust shown)
Instructions
- Preheat oven to 350°
- Cream butter and sugar until light and fluffy. Add egg yolks, cinnamon, nutmeg, salt, pumpkin, and cream and mix well.
- In separate bowl, beat egg whites until peaks are firm but no dry. Stir ¼ of egg whites into pumpkin mixture to lighten it, then fold in remaining.
- Pour into a pie shell of your choice and bake 45-50 minutes, or until firm.
- Cool to room temperature before serving.
Pumpkin Chiffon Pie