Squash Chiffon Pie

[devilgrrl]

For papayarain:

Ingredients:
1 can (approx. 1 cup and 1/4) pumpkin or squash puree
1/2c evaporated milk
1t ginger
1t nutmeg
1t cinnamon
1t salt
1/2c sugar
3 egg yolks
1 envelope of Knox unflavoured gelatin dissolved in 1/4c cold water
3 egg whites

Cook pumpkin puree, spices, salt, and egg yolks over a double boiler until smooth and thick. Add gelatin and let cool. Beat egg whites till they form stiff peaks with sugar. Fold into puree and pour into a cooked pie shell. Set at least three hours, preferably overnight.

Comments

[devilgrrl.livejournal.com]

I bet Steven would like that. He's more of an ice cream fan than me. I usually make whipped creme as a topping.

[skibalovesya.livejournal.com]

I mean that we actually add it to the ingredients, mix it up until it melts, and then bake it. It sets the vanilla flavor into the pie and makes it ten times sweeter than normally bitter (even with sugar) pumpkin pie.

...Oddly enough, the best pumpkin pie I have ever had was at a hospital when I was visiting my Grampy (after he had a stroke) for Thanksgiving.

[devilgrrl.livejournal.com]

Ooh, I'll have to keep that in mind to try sometime. I bet it would work in cakes and such as well.