Pumpkin Chiffon Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Gelatin15 Milliliter
 Maple syrup30 Milliliter
 Pumpkin375 Milliliter
 Brown sugar180 Milliliter
 Salt3 Milliliter
 Cinnamon5 Milliliter, ground
 Cloves2 Milliliter
 Nutmeg2 Milliliter
 Milk80 Milliliter
 Eggs3 Small, separated
 Granulated sugar80 Milliliter
 Cream125 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 1904 Calories from Fat 184

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 10.2 g50.9%

Trans Fat 0 g

Cholesterol 499 mg

Sodium 1622.2 mg67.6%

Total Carbohydrates 412 g137.3%

Dietary Fiber 5.1 g20.2%

Sugars 332.7 g

Protein 38 g76.6%

Vitamin A 571.4% Vitamin C 57.1%

Calcium 57.9% Iron 34.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In the maple syrup, soften the gelatin.
2) In a sauce pan, over low heat, bring a mixture of pumpkin, brown sugar, salt, seasonings and milk to a boil.
3) Whip in egg yolks and cook again for 2 minutes.
4) Add in maple syrup, stirring well to dissolve gelatin and then refrigerate to chill the mixture until nearly set.
5) Beat egg whites till they reach a stiff stage and add in sugar, gradually.
6) Mix the meringue with the pumpkin mixture.
7) Beat cream and mix with pumpkin mixture.

FINALIZING
8) Chill again until set after pouring into serving glasses.

SERVING
9) Serve Chiffon really cold.
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