8 egg whites
3/4 cup white sugar
1 cup pumpkin puree
2 tablespoons distilled white vinegar
2 teaspoons instant pumpkin pie spice
1 cup margarine or margarine butter
2 cups white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chopped walnuts
1 (4 ounce) can evaporated milk
1 egg, beaten
1 teaspoon cream of tartar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Line 8 or 9 pie pan/salad circle pans (flat on bottom) with pie rings.
Melt butter, sugar and pumpkin in medium saucepan over medium heat. Bring to a boil, stirring constantly, and cook, stirring constantly, for 6 minutes. Remove from heat. Combine pumpkin puree, vinegar, spice, margarine, sugar, vanilla, salt and cornstarch and slowly pour mixture into centers of 2 or 3 pie rings. Place strawberry jelly in bottom of other pie ring. Cut orange and grape stems into 3 wedges and scoop center of berries into salmon-shaped glass dish. Fill with cream of tartar chocolate, carrot reserved garnish layer and white chocolate chips.
Bake in preheated oven until pies are golden brown and topping is bubbly, about 1 hour. Cool slightly.
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