PUMPKIN CHIFFON PIES
My mother was known as one of the best pie baker's in the whole area and this is my mother's recipe. It is not spicy but just a pumpkin flavor that is sure to please everyone. I loved it so much since I was a kid, when I was about 12 yrs. old we went to visit my aunt and she had baked every kind of pie imaginable. I chose pumpkin...
Provided by Jo-Ann Boyer
Categories Pies
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. In a bowl mix together the first 5 dry ingredients.
- 2. In a large cooking pot mix the 3 cups of pure pumpkin and add the dry ingredients from the bowl, mixing with a wire whisk.
- 3. add the 3 cups of milk and stir well, heat till it bubbles stirring often. meantime beat eggs in another bowl.
- 4. when pumpkin mixture is hot, add a little to the bowl of beaten eggs stirring continuously till the eggs are warm then pour into hot pumpkin in the pot slowly so you don't cook the eggs.
- 5. fill prepared pie crusts and bake at 400* for 10 mins. reduce heat to 350* and bake till done (40 mins in my oven).
- 6. Delicious with vanilla ice cream, whipped cream, or just plain.
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