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Pumpkin Chiffon 08

Pumpkin Chiffon 08 comes together with Milk, Brown Sugar, Salt, Cinnamon, and Cold Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 cup
• 1 1/2 cup
• 1/8 tsp
• 3/4 tsp
• 1/3 cup
• 1 1/2 cup
• 1/3 cup

Method (preview)

1. 1

   Heat the milk in a double boiler with the canned pumpkin, brown sugar, salt, ginger, cinnamon, and nutmeg beat the egg yolks slightly and gradually add some of the hot mixture to the yolks, mixing rapidly return to the pumpkin mixture and cook in double boiler until thickened, stirring constantly soften the gelatin in water, add to custard, stirring until dissolved cool the filling until it begins to thicken beat the egg whites stiff but not dry, fold them into the filling and then chill, but don't let it set whip the cream until stiff and add the orange rind (optional) and sugar fold into pumpkin mixture chill until quite thick and then put into pie shell Before serving, garnish with sweetened whipped cream and a little grated orange rind (optional).