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Home for the Holidays

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This beautiful, full-colour cookbook comes complete with recipes from simple muffins to sensational cheesecakes. Each section features a different baking style that can fit easily into anyone's casual or formal dining experience.
Home for the Holidays
Pumpkin Chiffon Pie

Pumpkin Chiffon Pie      "Pumpkin Chiffon Pie" is available in PDF format print friendly version
Lighter in texture than the typical pumpkin pie.
 
Egg yolks (large)33
Can of pure pumpkin (not filling)14 oz.398 mL
Granulated sugar3/4 cup175 mL
Ground cinnamon3/4 tsp.4 mL
Ground nutmeg1/2 tsp.2 mL
Ground ginger1/2 tsp.2 mL
Ground cloves1/8 tsp.0.5 mL
Salt1/4 tsp.1 mL
 
Sour cream1 cup250 mL
 
Egg whites (large), room 33
temperature
 
Unbaked 9 inch (22 cm) pie shell11
 
Whipped cream, for garnish1/2 cup125 mL
 
Beat egg yolks well in large bowl. Add next 7 ingredients. Beat.

Add sour cream. Beat.

Beat egg whites with clean beaters in medium bowl until stiff peaks form. Fold into pumpkin mixture.

Turn into pie shell. Bake on bottom rack in 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (175°C). Bake for about 40 minutes until set and knife inserted in centre comes out clean. Cool.

Decorate with whipped cream. Cuts into 8 wedges.
 
1 wedge: 252 Calories; 11.5 g Total Fat; 216 mg Sodium; 5 g Protein; 34 g Carbohydrate; 1 g Dietary Fibre
 
 
Reprinted from Home for the Holidays © Company's Coming Publishing Limited

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