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Pumpkin Chiffon Pie III


"A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired."
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1 h 30 m servings 321 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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  1. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
  2. In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

Nutrition Facts

Per Serving: 321 calories; 11.9 g fat; 48.9 g carbohydrates; 6.8 g protein; 150 mg cholesterol; 319 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I just tried the crust portion of this recipe. Very good, but I would make one correction. I was thrown by the instructions to put an 8-inch pie pan on top of the pan with the crust pressed into...