Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Ingredients: 1 15 oz. can pumpkin puree; 2 egg yolks, slightly beaten; 2/3 cup cup sugar (or to taste); 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp allspice; 1/4 tsp ground clove; 1 13 oz. can evaporated milk; 2 egg whites, beaten till stiff; 1 uncooked pie crust; nutmeg for garnish

11 ingredients

1 steps

Ingredients

1 15 oz. can pumpkin puree
2 egg yolks, slightly beaten
2/3 cup cup sugar (or to taste)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp ground clove
1 13 oz. can evaporated milk
2 egg whites, beaten till stiff
1 uncooked pie crust
nutmeg for garnish

Directions

1

{"0":"Preheat oven to 450 degrees.","2":"Combine first eight ingredients in saucepan and cook over medium-high heat until bubbly. Remove from heat. Fold in egg whites. Pour into uncooked pie shell.","4":"Cook in preheated oven for 15 minutes. Then turn temperature down to 325 degrees for 25 minutes."}