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Pumpkin Chiffon Pie
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Pumpkin pie is usually too firm for my liking, so I add whipped egg
whites to lighten it.
Use a deep dish
pie pan because
the beaten egg whites add so much volume to the pie |
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| Mix filling |
|
| ¾
cup |
Sugar |
| ½
tsp |
Salt |
| 1
tsp |
Cinnamon,
ground |
| ½ tsp |
Ginger, ground |
| ¼ tsp |
Cloves, ground |
|
2 |
Egg yokes |
| 1
can |
Pumpkin.
Libby’s,
15 oz.
|
| 1 can |
Evaporated milk,
12 oz. |
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|
| Fold in |
|
| 3 |
Egg whites (Beat egg whites to soft peaks and gently
fold into batter. Do not completely mix.) |
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| Crust |
|
| 1 ½
cups |
Flour, sifted
all-purpose |
| ½ Tsp |
Salt |
| ½ cup |
Shortening |
| 4-5
Tbs |
Water,
cold |
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Cut in shortening
till pieces are the size of peas.
Sprinkle water 1 Tbs at a time tossing mixture after each addition.
Form into ball and refrigerate 1/2 hour.
Fatten dough on lightly floured surface.
Roll 1/8” thick from center to edge. |
| Bake |
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Preheat oven to
400º oven
Bake for 15 minutes.
Reduce oven to 300º
Bake 1 hour an 45 minutes
Or until toothpick inserted into center of pie comes out clean.
Cool on wire rack for two hours.
Serve with fresh whipped cream. Mmmm, good! |
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BigPineKey.com 2009
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