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Receta Pumpkin Chiffon Pie
by Global Cookbook

Pumpkin Chiffon Pie
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Ingredientes

  • 1 x graham cracker pie shell (9")
  • 1 env unflavored gelatin
  • 1/2 c. light brown sugar firmly packed
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  •     Whipped cream (optional)
  • 2 Tbsp. light molasses
  • 3 x egg yolks slightly beaten
  • 1/2 c. lowfat milk
  • 1 1/4 c. canned pumpkin
  • 3 x egg whites
  • 1/2 c. granulated sugar

Direcciones

  1. Prepare pie shell. Chill till needed.
  2. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well.
  3. Add in molasses, egg yolks, lowfat milk and pumpkin; mixing well.
  4. Bring to boiling, stirring. Remove from heat.
  5. Transfer to medium bowl, cold, then chill, covered till hard.
  6. Meanwhile in small bowl, beat egg whites till foamy.
  7. Gradually beat in sugar, 2 Tbsp. at a time, beating well after each addition. Continue to beat till stiff peaks form when beater is raised.
  8. Beat pumpkin mix till smooth.
  9. Gradually beat egg-white mix into pumpkin mix, only till just combined.
  10. Turn mix into pie shell, chill till hard, about 2 hrs.
  11. (See note below.)
  12. Serve garnished with whipped cream, if you like.
  13. Note: If filling is too soft to mound when turned into pie shell, chill about 10 min, then turn into pie shell.
  14. Infection Control