🫙 From the Spice Rack
Pumpkin and Chocolate Chiffon Pie
Crust: 2 tablespoons Crisco shortening 1 cup semi-sweet chocolate morsels 1 cup finely chopped nuts Filling: 1 envelope unflavored gelatin 1/4 cup sugar 1 cup canned pumpkin 1 teas...
sideeasy
Ingredients8 items
Ingredients
- 1cupsemi-sweet chocolate morsels
- 1cupfinely chopped nuts
- 1/4cupsugar
- 1cupcanned pumpkin
- 1teaspoonsalt
- 1/2teaspoonground cinnamon
- 1/4teaspoongrated nutmeg
- 1/2cupheavy cream, whipped
Directions
- 1
Crust: 2 tablespoons Crisco shortening 1 cup semi-sweet chocolate morsels 1 cup finely chopped nuts Filling: 1 envelope unflavored gelatin 1
- 2
Stir in walnuts
- 3
Press over bottom & sides of a foil-lined 9" or 10" pie pan
- 4
Chill in refrigerator until firm (about 1 hour)
- 5
Lift shell from pie pan, peel off foil and replace in pie pan
- 6
Fill with pumpkin chiffon filling
- 7
In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg
- 8
Stir in milk, egg yolks and pumpkin