Use whipping cream and cinnamon to make the perfect topping for this pumpkin slab pie. For even more spice flavor, chill overnight.
5 hrs 10 mins
1 9x13-inch pie
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
The whites are only whipped, not cooked, in this fluffy chiffon. If you can't find pasteurized eggs, you can use regular egg yolks, substitute 1 cup whipping cream for the whites, and omit the cream of tartar.
339 calories; protein 5.1g; carbohydrates 30.2g; fat 22.7g; cholesterol 129.3mg; sodium 216.6mg. Full Nutrition