Pumpkin Chiffon Meringue Pie
Description
This Latin-American dessert features Milk, Unflavored gelatin. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-1 1/4 c. canned pumpkin 1/2 c Brown sugar, firmly packed 2 -egg whites 1/2 ts Salt 1/4 c. sugar 1/2 ts Cinnamon 1/2 c. heavy cream, -whipped 1/2 ts Nutmeg 1/2 c. chopped, -toasted almonds 1/4 ts Ginger (optional) 2 Egg yolks, slightly beaten 1 -baked 9-inch meringue shell
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Home Kitchens Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring constantly. Remove from heat; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds. MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet. Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cool. ories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 95.3kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.3g2%
- Cholesterol 0.6mg1%
- Sodium 47.0mg2%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 1.5g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, boiling, chiffon, dessert, gelatin, latin-american, meringue, milk, pie, pumpkin, title, unflavored, vegetarian
