I haven't tried this one yet, but I'm told it's to die for, so thought I'd share.
Pumpkin Chiffon Pie
1 can pumpkin (approx 2c cooked and mashed)
3 lg eggs, separated
1 c sugar, divided
1 c milk (soy milk CAN be substituted)
1/8 tsp. ground cloves
1/4 tsp. nutmeg
1/2 tsp. ginger
1 tsp. cinnamon
2 tbsp. butter, melted
1 envelope Knox gelatin (unflavoured)
1/4 c cold water
Cook pumpkin in double boiler about 10 mins, stirring occasionally.
Mix egg yolks, 1/2 c. sugar, milk, spices and butter, and add to pumpkin.
Stir and cook until mixture is a custard consistency, about 15 mins. Remove from heat.
Soften gelatin in cold water 5 mins, add to pumpkin mixture, and stir until gelatin is dissolved. Chill. When mixture begins to set, beat eggs whites stiff, but, not dry, *gradually beating in remaining sugar*, fold into pumpkin mixture. Pour into BAKED shells, chill until set and serve.
* second 1/2c. of sugar is optional...I have made it with and without.*
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