Spicy Pumpkin Chiffon Pie - US (TNT)

[Guest guest]

Note: Organic ingredients are recommended...

 

INGREDIENTS:

1/4 c finely crushed gingersnaps

and/or finely crushed graham crackers

2 tbsp granulated sugar

4 large egg whites

2 tbsp butter or margarine, melted

2 tsp each unflavored gelatin

1 1/4 c evaporated skim milk

16 oz pumpkin puree

1/2 c firmly packed light brown sugar

1 tsp ground cinnamon

1 tsp grated lemon rind

1/4 tsp ground ginger

1/8 tsp ground cloves

2/3 c granulated sugar

 

METHODS:

Preheat the oven to 375F.

In a small bowl, stir together the gingersnaps and the 2 tbsp granulated sugar.

In another small bowl, combine 1 of the egg whites and the melted butter.

Add to the crumb mixture and stir until combined.

Press into the bottom and up the sides of a lightly greased, 9-inch pie plate.

Bake for 4 to 5 minutes or until edge of crust is starting to brown.

Cool on a wire rack.

Meanwhile, in a medium-size saucepan, sprinkle the gelatin over milk;

let stand for 1 minute.

Cook over low heat for 5 minutes or until gelatin dissolves completely,

whisking constantly.

Remove from heat.

In a large bowl, combine the pumpkin, brown sugar, cinnamon, lemon rind,

ginger and cloves.

Stir in the gelatin mixture.

Refrigerate the mixture for 30 minutes, stirring occasionally.

In a clean, large heavy saucepan, with an electric mixer on high,

beat the remaining 3 egg whites and the 2/3 c granulated sugar over low heat f

or 6 minutes or until stiff peaks form.

Fold into the pumpkin mixture.

If necessary, refrigerate until the mixture mounds slightly when dropped

from a spoon.

Spoon the pumpkin mixture into the baked crumb crust.

Cover and refrigerate for at least 4 hours or until set.

Serves: 8

Per serving: Calories 278, Total Fat 5 g, Saturated Fat 2 g, Protein 8 g,

Carbohydrates 52 g, Fiber 2 g, Sodium 227 mg, Cholesterol 9 mg

 

Finish Dish Photo: http://360./tamotsukakei

 

 

 

 

 

 

 

 

[Guest guest]

Gelatin isn't vegetarian and no subs are listed with the recipe

[Guest guest]

Most gelatin now is made from seaweed now, a long time ago it was made from

animal gelatin. you can get the veggie gelatin powder, unsweetened in envelope

in the local supermarkets.

 

allanimalsareawesome wrote: Gelatin isn't vegetarian and no

subs are listed with the recipe

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I am not sure where you are, but unless it says that on it's ingredient list,

the plant source, it is from animal. There are things like Agar Agar, from an

ocean plant, but that is what it is called and not gelatin. Carrageen also a

gelling substance from the an ocean plant, but this is what is on the ingredient

list and what it is called, not gelatin.

Judy

-

yOkO Lau

Thursday, October 18, 2007 1:19 PM

Re: Spicy Pumpkin Chiffon Pie - US (TNT)

 

 

Most gelatin now is made from seaweed now, a long time ago it was made from

animal gelatin. you can get the veggie gelatin powder, unsweetened in envelope

in the local supermarkets.

 

allanimalsareawesome wrote: Gelatin isn't vegetarian and no subs are

listed with the recipe