Pumpkin Chiffon Recipe
Do you want an easy to make but great in taste Pumpkin Chiffon recipe? I am certain both of us will concur that this Pumpkin Chiffon is simply scrumptious.
Ingredients
1 envelope unflavored gelatin
1/4 cup water
1/4 cup plus 2 tablespoons sugar, divided
3 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup canned pumpkin
3/4 cup evaporated skim milk
2 tablespoons reduced-calorie margarine
5 egg whites
1/3 cup frozen whipped topping, thawed
2 tablespoons plus 2 teaspoons chopped pecans, toasted
Directions
Soften gelatin in water, let stand 1 minute.
Combine 3 tablespoons sugar, cornstarch, salt, and spices in a medium saucepan, stir well.
Stir in pumpkin and milk.
Cook over medium heat, stirring constantly, until smooth and thickened.
Add gelatin mixture and margarine, stir until margarine melts.
Let cool, stirring occasionally.
Beat egg whites (at room temperature) at high speed of an electric mixer 1 minute.
Gradually add remaining 3 tablespoons sugar, one at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold into pumpkin mixture, spoon into serving dishes.
Cover and chill.
Garnish each serving with 2 teaspoons whipped topping and 1 teaspoon pecans.
Combine 3 tablespoons sugar, cornstarch, salt, and spices in a medium saucepan, stir well.
Stir in pumpkin and milk.
Cook over medium heat, stirring constantly, until smooth and thickened.
Add gelatin mixture and margarine, stir until margarine melts.
Let cool, stirring occasionally.
Beat egg whites (at room temperature) at high speed of an electric mixer 1 minute.
Gradually add remaining 3 tablespoons sugar, one at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold into pumpkin mixture, spoon into serving dishes.
Cover and chill.
Garnish each serving with 2 teaspoons whipped topping and 1 teaspoon pecans.
