Serves: 5
Total Calories: 726
Crust:
Preheat oven to 400°. With a pastry blender or two knives, cut the butter into the flour, nuts, and salt until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Gather dough into a ball. Roll dough out thinly on a floured board and fit into a deep-dish 9-inch pie pan. Prick crust; bake in preheated oven until lightly browned, 10-12 minutes.
Filling:
Thoroughly whisk together pumpkin, egg yolks, sugar, milk, salt, and cinnamon in a saucepan. Cook over medium heat until thickened, about 10-15 minutes. Dissolve gelatin in cold water. Remove pumpkin mixture from heat and mix in the dissolved gelatin. Let cool.
In a mixing bowl, beat egg whites, gradually adding more sugar. Continue beating until stiff peaks form. Fold beaten egg whites into pumpkin mixture. Pour into cooled crust. Chill. Top with whipped cream before serving.
This Pumpkin Chiffon Pie with Peanut Crust recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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