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Receta Dwight E.'S Pumpkin Chiffon Pie
by CookEatShare Cookbook

Dwight E.'S Pumpkin Chiffon Pie
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Ingredientes

  • 1 env. unflavored gelatin
  • 3/4 c. light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 c. lowfat milk
  • 1/4 c. water
  • 3 Large eggs, separated
  • 1 1/2 c. cooked pumpkin
  • 1/4 c. granulated sugar
  • Baked 9 inch pie shell
  • Whipped cream

Direcciones

  1. Mix gelatin, brown sugar, salt, cinnamon, and nutmeg together in the top of a double boiler. Stir in lowfat milk and water. Beat in egg yolks with a fork or possibly a whisk, then the pumpkin; mix well. Cook over boiling water, stirring often - especially around sides of pan - till gelatin dissolves and mix is heated (10 min). Remove from heat; refrigeratetill mix mounds when dropped from a spoon. Beat egg whites till stiff but not dry; gradually beat in granulated sugar till very stiff. Mix in gelatin mix. Turn into a 9 inch baked pie shell. Refrigeratetill hard. Just before serving, garnish with whipped cream.
  2. Suggestion: This pie may be made a few days ahead of the day to be served and frzn (without the whipped cream garnish). To thaw, allow to stand at room temperature for 3 hrs.
  3. Favorite Thanksgiving dessert.