This delicious soup has a mild flavor but is very substantial. Serve it as a light main course or the centerpiece of a soup-and-salad dinner, or serve smaller portions as a prelude to an elegant meal. If you’re serving this soup to guests and want to dress it up, top with garlic croutons or bacon bits.
Pumpkin Chiffon Pie
2015-10-27 17:57:14
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Ingredients
- You’ll be ‘thankful’ for this one.
Ingredients
- 1 envelope unflavoured gelatin (1Tbsp.) 7 g
- 1/2 cup cold water 125ml
- 4 eggs, separated
- 1 cup evaporated milk 250ml
- 1 cup canned pumpkin 250ml
- 1/2 cup brown sugar 125ml
- 1/2 tsp. salt 2ml
- 1/2 tsp. nutmeg 2ml
- 1/2 tsp. cinnamon 2ml
- 1/4 tsp. ginger 1 ml
- 1/4 cup brown sugar 50ml
- 1 – 9″ baked pie shell 23cm
- 1 cup whipping cream, whipped 250ml
nstructions
- Soften gelatin in cold water. Set aside. In double boiler heat egg yolks, milk, pumpkin, 1/2 cup brown sugar and spices. Cook, stirring for 10 minutes. Remove from heat, add gelatin, stirring until dissolved. Refrigerate until thick. Beat egg whites and 1/4 cup (50ml) brown sugar until thick. Fold into pumpkin mixture. Turn into pie shell, top with whipped cream and refrigerate until ready to serve
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