Again, I apologize for no photos on the upcoming recipe. Poor photography skills yesterday.
PUMPKIN CHIFFON PIE
1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/2 tsp nutmeg
3/4 cup milk
2 large eggs/separated
1 cup canned pumpkin puree
1/2 cup heavy cream, whipped
1 (9") graham cracker crust
whipped cream for garnish
In saucepan, combine first 7 ingredients (gelatin through nutmeg). Stir in milk, beaten egg yolks, and pumpkin. Cook over medium heat until mixture bubbles and thickens. Remove from heat. Put mixture in shallow glass bowl and refrigerate until partially set, about an hour. Stir mixture and set aside.
Beat egg whites until soft peaks form, gradually add sugar and continue whipping until stiff peaks form. Fold into pumpkin mixture along with whipped cream. Pour into crust and chill, at least one hour....mine was overnight.
Top with whipped cream.
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