Tuesday, November 23, 2010

The Perfect Way to End Your Thanksgiving Festivities: Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

This pie is especially delicious when made with fresh pumpkin and. better than anything you’ll get in a box!

  • 1 9” baked pie shell
  • 1 ½ cups pureed fresh pumpkin
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 2 eggs-separated
  • ¼ cup sugar
  • ½ cup honey
  • ½ cup non-dairy creamer
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • optional: 3 additional egg whites
  • 6 teaspoons sugar
  • pinch cream of tartar

  1. Open package of gelatin and pour into cold water. Stir until all granules are moistened.
  2. Place yolks, sugar, and ¼ cup honey in the top of double boiler. Beat ingredients until thick. Add pumpkin, non-dairy milk, salt and spices to thickened mixture.
  3. Fill bottom of double boiler with water until it is half full. Bring water to a boil. Reduce to a simmer and place top over water. Stir ingredients until mixture has thickened.
  4. Add gelatin and mix thoroughly. Remove from heat. Scrape mixture into glass bowl and chill until it begins to thicken (about 2-3 hours).
  5. Beat egg whites with remaining ¼ cup honey until peaks form.
  6. Fold beaten egg whites into pumpkin mixture. Scrape into cooked pie shell and chill. Serve chilled.
  7. Optional: Beat additional egg whites until frothy. Add pinch cream of tartar. Continue beating, adding sugar 2 teaspoons at a time until stiff peaks form. Spread meringue attractively over pumpkin pie. Place in 425 oven for about 8 minutes or until some of the meringue peaks have browned. Remove from oven and chill.

No comments:

Post a Comment