Pumpkin Chiffon Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| 1 cup canned or cooked pumpkin | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| 1/3 cup instant nonfat dry milk | ||
| Ice water | 1/3 Cup (16 tbs) | |
Directions
Chill small mixer bowl and beaters in refrigerator.
In medium saucepan, soften gelatin in cold water.
Heat over medium heat until gelatin dissolves.
Add egg yolk, pumpkin, sugar, vanilla, cinnamon, salt and nutmeg; stir until well blended.
Chill until slightly thickened but not set.
In small, chilled mixer bowl, beat nonfat dry milk, ice water and egg whites at high speed until stiff peaks form.
Fold into pumpkin mixture.
Carefully pour into serving dishes.
Chill about 2 hours until firm.
In medium saucepan, soften gelatin in cold water.
Heat over medium heat until gelatin dissolves.
Add egg yolk, pumpkin, sugar, vanilla, cinnamon, salt and nutmeg; stir until well blended.
Chill until slightly thickened but not set.
In small, chilled mixer bowl, beat nonfat dry milk, ice water and egg whites at high speed until stiff peaks form.
Fold into pumpkin mixture.
Carefully pour into serving dishes.
Chill about 2 hours until firm.
Chef
