Monday, November 23, 2009

Pumpkin Chiffon Pie from Heaven

3/4 C. Brown Sugar
1 env. unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 Egg yolks
3/4 C. Milk
1 1/4 C. Canned Pumpkin
3 Egg whites
1/3 C. granulated sugar

In saucepan combine brown sugar, gelatin, salt & spices. Combine egg yolks & milk and add to brown sugar mixture. Cook, stirring constantly until it comes to a boil. Remove from heat & stir in pumpkin. Chill until it mounds. Beat egg whites to soft peaks, gradually adding sugar. Once stiff peaks form, fold pumpkin mixture into meringue. Fill baked shell or graham cracker crust. Chill. Garnish with whipped cream, if desired.

My favorite graham cracker pie crust:
9 whole graham crackers
1/4 c. brown sugar
5 Tbs. melted butter
1 1/2 tsp. vanilla

Combine crackers and sugar together in food processor (or the poor man's way: in gallon ziploc with rolling pin :). Add melted butter and vanilla and pulse until it comes together. Press into pie tin and bake for 10-15 minutes at 350.

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