"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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Luis Torres
[email protected]Meh.
Michael Klein
[email protected]Not a fan of this pie. The roasted pumpkin filling was bland and the chiffon topping was too sweet.
Salman Kan
[email protected]This pie was okay. The roasted pumpkin filling was good, but the chiffon topping was a bit too sweet for my taste. I would probably make this pie again, but I would use less sugar in the chiffon topping.
Layla Wallis
[email protected]I was a bit disappointed with this pie. The roasted pumpkin filling was bland, and the chiffon topping was too sweet. I think I would have liked the pie better if the pumpkin filling had been more flavorful.
kami Abbasi
[email protected]This pie was a bit more work than I expected, but it was worth it. The roasted pumpkin filling was delicious, and the chiffon topping was the perfect finishing touch. I would definitely recommend this pie to anyone who is looking for a unique and imp
Pinsara Pasandul
[email protected]I love pumpkin pie, and this roasted pumpkin chiffon pie is one of the best I've ever had. The roasted pumpkin gives the pie a unique flavor that is both sweet and savory. The chiffon topping is also delicious, and it adds a nice light and airy textu
MD Alif Hossain
[email protected]This pie was so easy to make! I was able to find all of the ingredients at my local grocery store, and the instructions were very clear. The pie turned out perfectly, and it was a big hit with my family. I will definitely be making this pie again soo
Lissette Nieves
[email protected]I'm not usually a fan of pumpkin pie, but this roasted pumpkin chiffon pie was surprisingly good. The roasted pumpkin gave the pie a deep, rich flavor, and the chiffon topping was light and fluffy. I would definitely recommend this pie to anyone who
Hams Mohamed
[email protected]This roasted pumpkin chiffon pie was a hit at our Thanksgiving dinner! The filling was smooth and creamy, with a delicate pumpkin flavor. The chiffon topping was light and airy, and it added a nice contrast to the creamy filling. I will definitely be