|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
An orange mousse-like treatment changes
traditional pumpkin pie into a more colorful, more delicate confection.
Orange-Pumpkin Chiffon
Pie
- 1 (1/4-ounce) packet unflavored gelatin
1/4 cup granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 large eggs, separated
1/4 cup granulated sugar
2/3 cup water
1 cup orange juice
1 cup canned or fresh pumpkin puree
1 teaspoon finely grated orange peel
1 (9-inch) graham cracker pie crust
1/2 cup whipping cream
2 tablespoons granulated sugar
1 orange, sliced in thin rounds
- In a medium saucepan, mix unflavored gelatin,
first addition of sugar, nutmeg, cinnamon and ginger.
- Beat egg yolks and water; stir into the
gelatin mixture. Stir over low heat for about 5 minutes, or until
gelatin dissolves.
- Remove from heat; stir in orange juice,
pumpkin and orange peel until well blended. Refrigerate, stirring
occasionally, until the mixture mounds slightly when dropped
from a spoon.
- Meanwhile, in a separate bowl, beat egg
whites until it holds soft peaks; gradually beat in second addition
of sugar until stiff, glossy peaks form. Fold into pumpkin mixture,
blending thoroughly. Pour into a graham cracker pie crust and
refrigerate until firm, about 4 hours.
- Combine cream with last addition of sugar
and whip to stiff peaks; top pie with whipped cream and orange
slices.
Makes 8 servings.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
