Pumpkin Chiffon Dessert Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| 1 1/2 cups packed light brown sugar | ||
| Salt | To Taste | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 3/4 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Eggs | 6 , separated | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 2 16-ounce cans pumpkin | ||
| Lemon juice | 2 Teaspoon | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Whipped topping for garnish | ||
| Pecan halves for garnish | ||
Directions
Several hours before serving: In medium saucepan, combine gelatin, brown sugar, 1 teaspoon salt and spices.
In medium bowl, stir egg yolks and milk until smooth; stir into gelatin.
Cook over medium heat, stirring constantly, until mixture begins to boil; quickly stir in pumpkin and lemon juice; refrigerate until cooled mixture begins to mound when dropped from spoon.
In large bowl, with electric mixer at high speed, beat egg whites with 1/4 teaspoon salt until frothy.
Slowly add sugar, beating until stiff peaks form.
Fold in pumpkin mixture.
Spoon into serving dishes.
Just before serving: Garnish with whipped topping and nuts.
In medium bowl, stir egg yolks and milk until smooth; stir into gelatin.
Cook over medium heat, stirring constantly, until mixture begins to boil; quickly stir in pumpkin and lemon juice; refrigerate until cooled mixture begins to mound when dropped from spoon.
In large bowl, with electric mixer at high speed, beat egg whites with 1/4 teaspoon salt until frothy.
Slowly add sugar, beating until stiff peaks form.
Fold in pumpkin mixture.
Spoon into serving dishes.
Just before serving: Garnish with whipped topping and nuts.
Chef
