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Saturday, December 20, 2008

Pumpkin Chiffon Pie


  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 3/4 cup milk
  • 2 large eggs , separated, yolks beaten
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream , whipped
  • 1 (9-inch) graham cracker crust

  • 2 pints heavy cream , whipped
  • Shaved dark chocolate
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

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