Dad’s Pumpkin Chiffon Pie Method

Ingredients
1 cup pumpkin puree 3 eggs 1/2 cup white sugar 1 cup milk 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 2 tablespoons butter 1 (.25 ounce) package unflavored gelatin 1/4 cup water 1/2 cup white sugar 1 (16 ounce) package gingersnap cookies
Directions
Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
Soften gelatin in the cold water and stir into

Dad’s Pumpkin Chiffon Pie Method

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