Pumpkin Chiffon Pie - cooking recipe
Ingredients
-
2 c. flour
1 c. chopped pecans
2 sticks margarine
3 eggs, beaten
1 (16 oz.) can pumpkin
3/4 c. brown sugar
1 1/2 tsp. cinnamon
3/4 tsp. each: salt and ginger
1/2 tsp. nutmeg
1 2/3 c. evaporated milk
1 pkg. unflavored gelatin
1 (8 oz.) pkg. cream cheese (room temperature)
1 c. confectioners sugar
1 small container Cool Whip
Preparation
-
Mix all ingredients (except last 3) thoroughly in saucepan; cook over medium heat, stirring constantly until mixture comes to a boil.
Cool, then chill.
Beat cream cheese until soft; add sugar, then gently fold Cool Whip into cheese mixture.
Gently fold cheese mixture into pumpkin mixture which has been chilled.
Pour into pie shells.
This is delicious even without the addition of cream cheese, confectioners sugar and Cool Whip.
Leave a comment