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Pumpkin Chiffon 02

Pumpkin Chiffon 02 comes together with Semi Sweet Chocolate Chips, Sugar, Milk, and Heavy Cream Whipped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6 oz
• 1 cup
• 3/4 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Melt over hot (not boiling) water chocolate chips and shortening; mix well.

2. 2

   Stir in walnuts.

3. 3

   Press over bottom and sides of a 9 inch pie pan.

4. 4

   Chlll in refrlgerator until firm (about 1 hour).

5. 5

   In a large saucepan, combine sugar, gelatin, salt, cinnamon and nutmeg.

6. 6

   Stir in milk, egg yolks and pumpkin.

7. 7

   Cover over medium heat until mixture boils and gelatin dissolves.

8. 8

   Remove from heat.

9. 9

   Add vanilla extract.

10. 10

    Transfer mixture to small bowl.

11. 11

    Chill over ice bath until mixture mounds from spoon (about 30 minutes).

12. 12

    In another small bowl, beat egg whites until soft peaks form.

13. 13

    Gradually add sugar and beat until stiff peaks form.

14. 14

    Fold into pumpkin mixture with whipping cream.

15. 15

    Pour mixture into Choco-Walnut Crust.

16. 16

    Chill until firm (about 1 hour).