I'm not much of a pumpkin person so haven't tried this, but, as it's in my 'Monastery Kitchen,' I thought you might want to try. It's called "Saint Placid's Pumpkin Chiffon Pie."
Ingredients: 1 cup sugar 1/2 cup milk 2 cups canned pumpkin 3 egg yolks, well beaten 1/3 tablespoon salt 2 teaspoons cinnamon 1 teaspoon vanilla extract 1 envelope plain gelatin 1/4 cup cold water 3 egg whites, beaten stiff 1 pastry shell
1. Combine the sugar, milk, pumpkin, egg yolks, salt, cinnamon, and vanilla in a saucepan. Cook slowly over low heat, stirring constantly and mashing any lumps until the mixture thickens and becomes smooth.
2. In a large bowl, soften the gelatin in the cold water. Slowly add the pumpkin mixture, stirring constantly. Set the bowl in ice water to cool. When the mixture is cool and begins to congeal, fold in beaten egg whites. Pour the pumpkin into the baked pie shell and chill for at least 4 hours.
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If I find something yummy and low-fat I'll let you know!!
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Ingredients:
1 cup sugar
1/2 cup milk
2 cups canned pumpkin
3 egg yolks, well beaten
1/3 tablespoon salt
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 envelope plain gelatin
1/4 cup cold water
3 egg whites, beaten stiff
1 pastry shell
1. Combine the sugar, milk, pumpkin, egg yolks, salt, cinnamon, and vanilla in a saucepan. Cook slowly over low heat, stirring constantly and mashing any lumps until the mixture thickens and becomes smooth.
2. In a large bowl, soften the gelatin in the cold water. Slowly add the pumpkin mixture, stirring constantly. Set the bowl in ice water to cool. When the mixture is cool and begins to congeal, fold in beaten egg whites. Pour the pumpkin into the baked pie shell and chill for at least 4 hours.
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