Do-Ahead Pumpkin Chiffon Pie Recipe

Do-Ahead Pumpkin Chiffon Pie Ingredients
1 envelope knox unflavored
1 gelatin
3/4 cup dark brown sugar
1 firmly packed
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup milk
1/4 cup water
3 egg yolks
1 1/2 cup canned pumpkin
3 egg whites beaten stiff
1/4 cup sugar
9 inch baked pie shell

Do-Ahead Pumpkin Chiffon Pie Directions
New light-and-luscious recipe for a traditional spicy pumpkin pie.
Perfect dessert after a big holiday dinner. And do-ahead easy with
Kaiser Quilted Foil.

Kaiser Quilted Hevy Duty or Broiling Foil

Mix first 5 ingredients in top of double boiler.

Stir in milk, water, egg yolks, pumpkin. Mix well. Place over boiling
water. Cook stirring constantly, until gelatin dissolves and mixture
is heated through, about 10 minutes. Remove from heat. Chill until
mixture mounds when dropped from spoon. Beat egg whites stiff and
beat in sugar. Fold in gelatin mixture. Turn into baked pie shell.

For 9" Pie Shell: No floured board needed. Roll 12" circle of pastry
dough on 14" square of Kaiser Broiling Foil. Lift foil and pastry
into pie plate; fit gently to plate. Flute pastry rim. Prick bottom
and sides of pastry. Bake 10 minutes at 450øF or until evenly brown;
foil prevents over-browning. Cool. Heap filling into shell. Wrap
loosely in foil. Refrigerate overnight. Serves 8. Garnish with
whipped cream if desired.

Serves: 8

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