Pat's grandmother holiday recipe! Consider this the dessert equivalent to that cranberry dressing they go on and on about on NPR[what's NPR, some kind of fancy olive oil?] every year. This is something you'll actually eat!
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| Pumpkin Chiffon Pie | |
| Make one 9" pie 3 egg yolks egg whites 1 cup sugar 1 tsp. ginger 1 tsp. nutmeg 1 tsp. cinnamon 1 envelope dry gelatin 1 1/4 cup pumpkin filling (this is a canned product) 1/4 cup cold water 1/2 cup whole milk 1-9"-baked pie shell |
Pat's grandmother holiday recipe! Consider this the dessert equivalent to that cranberry dressing they go on and on about on NPR[what's NPR, some kind of fancy olive oil?] every year. This is something you'll actually eat! In top of double boiler, beat egg yolks slightly; add pumpkin, milk, 1/2 cup sugar, salt and spices. Stir while cooking. As mixture begins to thicken; in a cup, dissolve gelatin in water. Pour into pumpkin mixture, stir in well. Remove from heat. Place top of pot (containing the pumpkin mix) in a sink of cold water to cool. While mixture sits, mix in a small bowl egg whites and remaining 1/2 cup sugar. Beat to peaks. Fold egg whites into cooled pumpkin mix. Pour into a cooled, pre-baked pie shell. Chill in fridge to set. Serving Suggestions and Tips: Top with whipped cream before serving.
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| Posted by Pat on November 29, 2006 1:18 PM | |
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