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Pumpkin Chiffon 03

Pumpkin Chiffon 03 is a pies recipe made with Plain Bread Crumbs, Sugar Plus Tbls, Honey, Evaporated Skim Milk, and Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 1/2 cup
• 2 tbsp
• 12 oz
• 1/4 tsp
• 1 tsp

Method (preview)

1. 1

   Preheat oven to 350. Combine crumbs and 2 tablespoons sugar in cup.

2. 2

   Place honey and 1 tablespoon water in microwaveproof cup and microwave on High 15 seconds.

3. 3

   Lightly coat 9" metal pie pan with vegetable cooking spray and sprinkle with 2 teaspoons bread-crumb mixture.

4. 4

   Place second phyllo sheet in pan and spray.

5. 5

   Brush hot honey mixture over bottom, sides and edge of phyllo.

6. 6

   Sprinkle entire crust with 1 tablespoon crumbs.

7. 7

   Top with phyllo; spray, then add crumbs.

8. 8

   Repeat entire procedure to make a total of 6 layers, ending with phyllo and coating entire crust with honey.

9. 9

   With scissors or sharp knife, trim dough to overhang by 2".

10. 10

    Fold dough under to form rim.

11. 11

    Bake 12 minutes or until browned.

12. 12

    Cool on wire rack.

13. 13

    Sprinkle gelatin onto 2 tablespoons cold water in cup.

14. 14

    Combine evaporated skim milk, 1/2 cup sugar, the cinnamon and ginger in saucepan.

15. 15

    Heat to boiling, stirring constantly over medium-high heat.

16. 16

    Stir gelatin mixture into hot milk until completely dissolved.

17. 17

    Combine pumpkin and vanilla in large bowl; add custard and stir until blended.

18. 18

    Refrigerate until mixture mounds when dropped from a spoon, 30 minutes.

19. 19

    Beat egg whites and remaining 2 tablespoons sugar in a mixer bowl until stiff but not dry.

20. 20

    Fold whites into pumpkin mixture just until blended.

21. 21

    Pour into cooled pie shell.

22. 22

    Cover and refrigerate 3 hours or up to 24 hours. Makes 8 servings.