March 15, 2013
Tired of the same old pumpkin pie? Pumpkin cheesecake did its job for a while, giving mouths everywhere a much needed break from the typical pumpkin pie. If you’re ready for something new, try out this yummy Pumpkin Chiffon pie, which kids and adults will love.
½ cup of brown sugar, firmly packed
½ teaspoon of salt
½ teaspoon of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of ginger
1 envelope of unflavored gelatin
2 egg yolks, slightly beaten
½ cup of milk
1 ¼ cup of canned pumpkin
2 egg whites
¼ cup of sugar
½ cup heavy, whipped cream
½ cup of toasted, chopped almonds
1 baked, 9 inch meringue shell
1. Combine brown sugar, salt, spices, and gelatin on top of a double boiler.
2. Slowly stir in the egg yolks, milk, and pumpkin filling. Cook over hot water for five minutes, and stir constantly. Remove from the heat after five minutes, and place in the refrigerator to chill until it’s thickened.
3. Beat egg whites until they’re foamy, then add sugar a tablespoon at a time, beating it in after each addition. Continue beating the egg whites until stiff-like peaks begin to form. Proceed to fold into the chilled pumpkin mixture.
4. Fold in whipped cream and the toasted almonds. Turn into cooled meringue shells and let it chill for about two to three hours or until it’s firm. Garnish the top with almonds.
Meringue Shell Directions:
1. Prepare one packet of meringue mix according to the directions for the specific meringue shells you buy (available in the baking section of grocery stores).
2. Place a piece of aluminum foil on a cookie sheet, and spoon 8 small mounds onto it. Spread the remaining mixture onto the bottom and sides of a lightly greased 9 inch pie pan.
3. Bake the shells and meringues as directed on package and let them cool.
There’s no doubt that this pie will please any palette that’s tired of traditional pumpkin recipes. Light and fluffy on the inside and then topped with delicious meringue on top, this pie tastes and smells like autumn and definitely makes pumpkin pie more exciting!
For another twist on a seasonal favorite, try Pumpkin Seeds with Cinnamon and Salt! This is the perfect way to end a pumpkin carving party, and is quick, tasty, and easy. Enjoy the seeds with some warm cider that’s seasoned with cinnamon or some hot chocolate with whipped topping, and you’ll have a yummy, festive snack.
Pumpkin Seeds With Cinnamon & Salt
4 cups of pumpkin seeds
½ teaspoon of ground cinnamon
1 teaspoon of salt
Vegetable oil cooking spray
- Pre-heat oven to 350 degrees F.
- Grease cookie sheet, then spread the seeds on cookie sheet in an even layer. Sprinkle the seeds with salt and cinnamon.
- Let the seeds bake in the oven for about 20 minutes, or until seeds are toasted. Enjoy!