pumpkin chiffon pies
My mother was known as one of the best pie baker's in the whole area and this is my mother's recipe. It is not spicy but just a pumpkin flavor that is sure to please everyone. I loved it so much since I was a kid, when I was about 12 yrs. old we went to visit my aunt and she had baked every kind of pie imaginable. I chose pumpkin and I couldn't eat her pie because it had all the spices in it, I was so disappointed. I am so glad for this recipe because pumpkin is really good for you!
prep time
30 Min
cook time
50 Min
method
Bake
Ingredients For pumpkin chiffon pies
-
1 csugar
-
2 Tbspflour
-
1 tspcinnamon
-
1/2 tspnutmeg
-
1/4 tspsalt
-
1 can29 oz pure pumpkin
-
3 cmilk
-
5eggs, beaten
-
2refrigerated pie crusts, or your own.
How To Make pumpkin chiffon pies
-
1In a bowl mix together the first 5 dry ingredients.
-
2In a large cooking pot mix the 3 cups of pure pumpkin and add the dry ingredients from the bowl, mixing with a wire whisk.
-
3add the 3 cups of milk and stir well, heat till it bubbles stirring often. meantime beat eggs in another bowl.
-
4when pumpkin mixture is hot, add a little to the bowl of beaten eggs stirring continuously till the eggs are warm then pour into hot pumpkin in the pot slowly so you don't cook the eggs.
-
5fill prepared pie crusts and bake at 400* for 10 mins. reduce heat to 350* and bake till done (40 mins in my oven).
-
6Delicious with vanilla ice cream, whipped cream, or just plain.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT