Ingredientes para Pumpkin Chiffon Pie
- Solid Pack Pumpkin
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Ginger
- Ground Cloves
- Unflavored Gelatin
- Eggs
- 2 (12 ounce) cans evaporated milk
- 1 1/2 cups granulated sugar
- White Corn Syrup
- 1/4 cup water
- Graham Cracker Pie Crusts
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Cómo preparar Pumpkin Chiffon Pie
- In a large saucepan, combine 1 (15 ounce) can pumpkin puree, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1 envelope (1 tablespoon) unflavored gelatin.
- Stir in 4 large egg yolks until well combined.
- Stir in 1 (12 ounce) can evaporated milk.
- Over medium heat, stirring constantly, heat to a gentle boil. Do not scorch.
- Remove from heat and stir in the second (12 ounce) can of evaporated milk.
- Stir occasionally to prevent a skin from forming while cooling slightly (about 10-15 minutes).
- In a large, clean glass or metal bowl, beat 8 large egg whites until soft peaks form. Set aside.
- In a small saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
- Bring to a boil over medium-high heat and cook to 240°F (soft-ball stage) on a candy thermometer.
- With the mixer running, slowly pour the hot syrup in a thin stream into the beaten egg whites.
- Continue beating for 5 minutes, or until the meringue is glossy and stiff peaks form.
- Gently fold the pumpkin mixture and meringue together until no streaks of white remain.
- Cool the mixture until it mounds slightly when dropped from a spoon (about 20-30 minutes).
- Pour the filling into three 9-inch baked pie shells.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the gelatin to set completely.
- Top with whipped cream or Cool Whip before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
139g
Fat
20g
Carbs
17g
