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Pumpkin
Chiffon Pie
Many of us who have had
pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy
pie with the same spicy pumpkin flavor we are all accustomed to.
i n g r e d i e n t s
1 9" baked pie shell or a 9" graham
cracker crumb crust
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cup cooked, or canned pumpkin (or prepare fresh,
see below)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoons each, cinnamon, nutmeg and ginger
1/2 cup granulated white sugar
1/2 pint whipping cream for garnish (optional)
d i r e c t i o n s
Soak the gelatin 1/4 cup cold water.
Beat the egg yolks slightly and combine in the top of a double boiler, the brown sugar,
pumpkin, milk and the salt and spices. Cook and stir these ingredients over boiling
water until thick. Stir in the soaked gelatin until dissolved. Remove from the cook top
and chill until mixture begins to set.
Whip until stiff, but not dry the 3 egg whites. Gradually stir in the: 1/2 cup
white sugar, then fold into the pumpkin mixture. Fill the pie shell. Chill several hours
to set.
Serve garnished with: Whipped cream
Prepare
fresh pumpkin
Preheat oven to 325°F.
Cut pumpkin in half crosswise. Place it in a baking pan shell side up and bake for about 1
hour or more depending on the size of the pumpkin. Bake until it is tender and starts to
fall apart. Remove it from the oven and let it cool. Scrape the pulp from the shell
and put it through a ricer or food processor.
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More Pumpkin Recipes
Pumpkin Flan
Pumpkin Empanadas
Pumpkin Soup
Sweet Pumpkin Tamales
Savory Pumpkin Tamales
Bistro Pumpkin Creme Brulee
A Note About Uncooked Egg Whites
People have eaten "chiffon" pies or other foods containing uncooked egg whites
with no problems while others have become severely ill. The concern is with salmonella.
Normally salmonella is contained in the yolk of the egg but it can exist in
the whites. The very young and elderly, as well as anyone with compromised health
should avoid eating raw egg in any form. Bacteria may also reside on the shell of the egg.
So as an extra precaution you may want to use an egg separator, rather than the egg
shell to separate the yolk from the white.
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