Pumpkin Crunch Chiffon Pie Shopping List:
1/2 cup crunchy peanut butter 1 baked 9-inch pastry shell
1 envelope unflavored gelatin
1/4 cup cold water
1 1/2, cups canned pumpkin
1/2 cup suguir
1/, cup milk
3 egg yolks, well beaten ½ teaspoon each ginger,
nutmeg, and cinnamon ¼ teaspoon salt
3 egg whites
1 cup chilled whipping cream, stiffly beaten
Pumpkin Crunch Chiffon Pie Preparation Instructions:
1. Using a spatula. spread the peanut butter on the bottom and sides of the pastry shell. Set aside.
2. Soften gelatin in the cold water and set aside.
3. Combine pumpkin. sugar, milk. egg yolks. spices. and salt in the top of a double boiler. Cook over medium heat 5 minutes. Stir in softened gelatin and cook 5 minutes more. Cool.
4. Beat the egg whites until soft peaks are formed. Gently fold egg whites into thoroughly cooled pumpkin filling. Pour mixture into pie shell. Chill until set.
5. To serve. cut in wedges and top each piece with a swirl of whipped cream.
Pumpkin Crunch Chiffon Pie Recipe: 8 TO 10 SERVINGS
Pumpkin Crunch Chiffon Pie