Pumpkin Chiffon Filling Recipe
Ingredients
1 envelope or 1 tablespoon unflavored gelatin
1/4 cup sweet cider
1/2 cup milk, hot
1 1/4 cups pumpkin cooked, pureed
3 tablespoons molasses
1/2 teaspoon ginger, ground
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
2 tablespoon nutritional yeast
3 eggs, separated
Directions
Soften gelatin in cider.
Dissolve in hot milk in top of double boiler.
Add pumpkin, molasses, spices, salt and yeast.
Cook over hot water until thick.
Remove from heat.
Cool to lukewarm.
Beat in egg yolks.
Cool.
When mixture begins to set, beat with rotary beater.
Fold egg whites, which have been beaten stiff, into gelatin mixture.
Turn into baked piecrust or pie shell.
Chill until firm.
Dissolve in hot milk in top of double boiler.
Add pumpkin, molasses, spices, salt and yeast.
Cook over hot water until thick.
Remove from heat.
Cool to lukewarm.
Beat in egg yolks.
Cool.
When mixture begins to set, beat with rotary beater.
Fold egg whites, which have been beaten stiff, into gelatin mixture.
Turn into baked piecrust or pie shell.
Chill until firm.
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