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Mom`s Pumpkin Chiffon Pie
1 pie crust 1 tablespoon gelatin 1/4 cup cold water 1 1/2 cups canned pumpkin 1 cup brown sugar 3 egg -- separated 2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt 2 tablespoons granulated sugar 1 tablespoon orange rind -- grated 1/2 cup heavy cream Bake pastry shell. Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. R emove from hot water. Chill until it begins to thicken. Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind. Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top with additional whipped cream. |
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