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Pumpkin Chiffon Pie |
FOOD
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1 pastry shell 1 envelope unflavored gelatin 2/3 cup brown sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt 1/4 tsp.cloves 1/4 tsp. nutmeg 1/4 cup water 1/4 cup molasses 1 can (16-oz.) pumpkin 1 cup plain yogurt 3 eggs, separated 1/2 cup dried apricots, chopped 1/2 cup pitted dates (or raisins), chopped 1/3 cup toasted almonds, sliced Whipped cream Prepare pastry, bake, cool and set aside In a 2- to 3-quart saucepan, combine gelatin,
sugar, salt and spices. Mix until blended. Stir in water, molasses, pumpkin and yogurt
over medium heat, stirring constantly until simmering. In a bowl, beat egg yolks lightly.
Remove pumpkin mixture from heat. Gradually stir some pumpkin into the yolks. Then stir
yolk mixture back into pan. Return to heat and cover, stirring constantly until mixture
thickens (about three minutes). Blend in fruit, remove from heat. Chill until thick enough
to mound softly (about 30 to 45 minutes). Beat egg whites until they form soft peaks. Fold
into chilled pumpkin mixture. Do not stir. Pour into pie shell. Chill at least four hours
or overnight. Garnish with whipped cream and almonds. |
Copyright 2004 Chris A. Hawley |
