Saturday, March 20, 2010

Helen's Pumpkin Pie I

This is not your standard pie recipe, but a chiffon pumpkin pie which is fuller and fluffier than a conventional pie. It is something a bit different and might add a surprise to your holidays. Make sure you read through this recipe before making as the steps are not as clear as they could be.

Helen's Pumpkin Pie I

1 Tbls. gelatin
1/4 cup cold water
1 cup brown sugar, packed
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 1/3 cup pumpkin
3 egg yolks
1/2 cup milk
1- 9" baked pie shell
3 egg whites*
1/4 tsp. cream of tartar
6Tbls. sugar

Soak gelatin in cold water till soft, then mix sugar, salt and spices together in top of double boiler. Stir in pumpkin. Beat egg yolks and milk together, then add to pumpkin mixture. Place over boiling water and cook until mixture thickens, about 10 minutes. Remove from heat and beat in gelatin. Cool until it begins to thicken. Beat egg whites, cream of tartar, and sugar until stiff. Fold into pumpkin mixture. Pour into pie shell. Chill.
*If you do not want to use raw egg whites then buy pastuerized ones from the store.

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