Janes Pumpkin Chiffon Pie Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs, separated
1 cup: Sugar,
1 1/4 cup: Canned pumpkin,
1/2 cup: Milk,
1/2 tsp: Salt,
1 1/4 tsp: Pumpkin-pie spice,
1 package: Unflavored gelatin, enough to gel 2 cups
1/4 cup: Cold water,
Whipped Cream, garnish
Directions:
Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice. Cook in
top of double boiler until thick. Soak gelatin in cold water for 5 minutes,
add to pumpkin mixture which has been removed from heat. Mix and cool. When
thickened, beat egg whites until foamy, then gradually add remaining sugar.
Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into
9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with
whipped cream.
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
on Sep 06, 1998
Source from luhu.jp
top of double boiler until thick. Soak gelatin in cold water for 5 minutes,
add to pumpkin mixture which has been removed from heat. Mix and cool. When
thickened, beat egg whites until foamy, then gradually add remaining sugar.
Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into
9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with
whipped cream.
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
Source from luhu.jp
Tags
Desserts