"ROASTED PUMPKIN" CHIFFON PIE FROM SCRATCH 1950
For a burst of flavor! Bake your pumpkin, it is not a big deal! Turn your oven on to 400F. Cut the pumpkin into big pieces, take the seed out.(SEEDS CAN BE ROASTED LATER). Toss pumpkin pieces with some olive oil.Sprinkle with salt, add a stick or two of cinnamon sticks for flavor. Roasting will bring a burst of true flavor! Roast...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 30m
Number Of Ingredients 11
Steps:
- 1. Bake and cool the pie shell. In a medium saucepan, mix unflavorid gelatine, brown sugar,salt ,cinnamon and nutmeg. Blend in egg yolks beaten with the milk. let stand 1 minute. Stir with a rubber spatula over low heat until gelatin is is completely dissolved and the mixture is smooth, about 5 minutes. Blend in the pumpkin. Pour into a large bowl and chill, stirring occasionsally, untill mixture mounds slightly..when dropped from a spoon.
- 2. In a medium bowl, beat egg whites untill soft peaks form. Gradually add sugar and beat until stiff. Fold into gelatin mixture. Pour into the baked pastry shell. Chill until firm.About 4 hours. Garnish with whipped topping, and ground nutmeg.. when ready to serve.
- 3. This is a PET-RITZ..DEEP DISH PIE SHELL RECIPE. advertisement from the 50,s.
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Emmanuel Mulwanda
[email protected]This pie looks too sweet for me. I think I'll pass.
pes gamers
[email protected]I'm allergic to pumpkin. Is there a substitute I can use?
Sarna Raj
[email protected]This pie looks like it would be a lot of work to make. I'm not sure if it's worth it.
Joyia 302
[email protected]I'm not sure how I feel about the combination of roasted pumpkin and chiffon filling. I'll have to try it before I decide.
Marwa Ibrahim
[email protected]This pie looks so good! I'm definitely going to make it for my next party.
John Mcdermott
[email protected]I'm not a fan of pumpkin pie, but this recipe might change my mind.
Anna Faheem
[email protected]This pie looks like a classic. I can't wait to make it for my family.
nuwan lakshitha
[email protected]I'm intrigued by the combination of roasted pumpkin and chiffon filling. I think I'll give this recipe a try.
Tanvir Foysal
[email protected]I'm not sure about this recipe. It seems like a lot of work.
More fire Birrman
[email protected]This pie looks delicious! I can't wait to try it.
dennis francis
[email protected]I thought this pie was just okay. The roasted pumpkin flavor was a bit too subtle for me and the chiffon filling was a bit too dense.
Anup Mohonto
[email protected]This pie was a bit too sweet for my taste, but the roasted pumpkin flavor was very good. The chiffon filling was also very light and fluffy.
Krenar Bejdo
[email protected]I'm not a baker, but this pie was easy to make and turned out delicious. The roasted pumpkin gave it a great flavor and the chiffon filling was very light and fluffy.
Kalam Rawal
[email protected]This pie was amazing! The roasted pumpkin gave it a wonderful flavor and the chiffon filling was so light and fluffy. I will definitely be making this again.
bronwyn jansen
[email protected]I followed the recipe exactly and the pie turned out perfectly. The roasted pumpkin gave it a delicious flavor and the chiffon filling was light and fluffy.
Kayiira Jannat
[email protected]This pie was a bit more work than I expected, but it was worth it. The roasted pumpkin gave it a unique flavor and the chiffon filling was very light and fluffy.
Ene Tony
[email protected]I'm not a huge fan of pumpkin pie, but this one was actually really good. The roasted pumpkin flavor was subtle and the chiffon filling was very light and fluffy.
Franklin Huffman
[email protected]This pie was so easy to make and turned out beautifully. The roasted pumpkin gave it a lovely color and the chiffon filling was so light and fluffy.
Sajith sajithsajithkumar
[email protected]I've been making this pie for years and it's always a favorite. The combination of roasted pumpkin and chiffon filling is just perfect.
ThatMtF TransGirl
[email protected]Made this pie for Thanksgiving and it was a hit! The roasted pumpkin gave it a delicious flavor and the chiffon filling was light and fluffy. Definitely a keeper recipe.