COLORADO, USA — Pumpkin pie is a Thanksgiving classic.
But if you're looking for a way to change it up this year, try this airy and fluffy twist on the traditional dessert.
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This Pumpkin Chiffon Pie uses whipped egg whites to add air to the pumpkin and spice mixture.
The result is a pie that has the same delicious pumpkin flavor that you're used to with a cloud-like texture.
Everyone will be asking for the recipe.
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Pumpkin Chiffon Pie
Ingredients:
- 9-inch pie crust*
- 3 large eggs
- 1 cup sugar
- 1 cup pumpkin
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch salt
- 1/3 cup butter, melted
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 3/4 cup whole milk, scalding hot
- 3/4 cup heavy cream, scalding hot
*Use your favorite pie crust recipe. Or you can use a store-bought refrigerated pie crust if you're short on time!
Instructions:
- Preheat oven to 400 F. Prepare your favorite pie crust and form into pie plate.
- In a large bowl, beat egg yolks (reserve 2 whites) and gradually add the sugar. Continue beating until light in color.
- Add pumpkin, spices, butter, vanilla and lemon extract, and milk and cream. Beat until smooth. Set aside to cool.
- Beat 2 egg whites until stiff peaks form.
- Gently fold whites into pumpkin mixture. Don't stir or you'll lose the air in the whites.
- Pour mixture into unbaked pie crust.
- Bake for 10 minutes at 400 F. Reduce oven temperature to 350 F and continue baking for another 35-45 minutes or until the filling is set.
- Serve with whipped cream.
Recipe inspired by Creme de Colorado cookbook.
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