Post by Carolyn on Nov 16, 2002 12:01:54 GMT -5
Posted elsewhere too.
It was originally a recipe for a Pumpkin Chiffon Pie, which is a no-bake refrigerator pie, but I found that by putting it in custard cups and chilling it, then topping with whipped cream, you get kind of a pumpkin pudding which is nice and refreshing.
In a heavy saucepan, mix:
1 envelope powdered gelatin (about 1 Tablespoon)
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon allspice (kryddpeppar)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
In a bowl, mix together:
3/4 cup whole milk
2 egg yolks (save the whites in a clean bowl)
1 cup pumpkin
Blend this into the saucepan of dry ingredients and bring to a boil, stirring constantly. Then chill in the refrigerator, stirring occasoinally, until the mixture becomes thick and partially set.
Beat your 2 egg whites and 1/4 cup of sugar to stiff peaks.
In another bowl, beat 1/2 cup of whipping cream well.
Fold the whites and whipping cream mixture into the pumpkin mixture. Don't mix too much, you don't want to let the air out of the beaten whites and whipping cream.
Then you can either put this into a graham cracker pie crust and chill well as a whole pie or put it into individual bowls or custard cups and chill well, for at least 3-4 hours. You could also put some crushed graham crackers in the bottom of the bowls or cups before putting in the custard, which would give you some texture.
You can serve this with more whipped cream and a light dusting of nutmeg over the top.
As you can see, this is not a Weight Watcher's recipe and it's pretty "bowl intensive", but it's a lovely alternative to baked pumpkin pie.
It was originally a recipe for a Pumpkin Chiffon Pie, which is a no-bake refrigerator pie, but I found that by putting it in custard cups and chilling it, then topping with whipped cream, you get kind of a pumpkin pudding which is nice and refreshing.
In a heavy saucepan, mix:
1 envelope powdered gelatin (about 1 Tablespoon)
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon allspice (kryddpeppar)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
In a bowl, mix together:
3/4 cup whole milk
2 egg yolks (save the whites in a clean bowl)
1 cup pumpkin
Blend this into the saucepan of dry ingredients and bring to a boil, stirring constantly. Then chill in the refrigerator, stirring occasoinally, until the mixture becomes thick and partially set.
Beat your 2 egg whites and 1/4 cup of sugar to stiff peaks.
In another bowl, beat 1/2 cup of whipping cream well.
Fold the whites and whipping cream mixture into the pumpkin mixture. Don't mix too much, you don't want to let the air out of the beaten whites and whipping cream.
Then you can either put this into a graham cracker pie crust and chill well as a whole pie or put it into individual bowls or custard cups and chill well, for at least 3-4 hours. You could also put some crushed graham crackers in the bottom of the bowls or cups before putting in the custard, which would give you some texture.
You can serve this with more whipped cream and a light dusting of nutmeg over the top.
As you can see, this is not a Weight Watcher's recipe and it's pretty "bowl intensive", but it's a lovely alternative to baked pumpkin pie.