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| PUMPKIN CHIFFON | ||||||||||||||||
| Alright. I'll admit it here, this one time only, and after all my hard work, I dare any of you to throw it in my face. My pie crusts are godawful. You need a buzz saw to get through them. When I make pies, I use the frozen, folded pre-made crusts. Fortunately for all of us, my mother-in-law is considerably more gifted in that area, and she goes as nuts on holidays as I do. - Still, there are seasonal favorites that no one can resist, or should have to do without. This is one of them. No crust required. | ||||||||||||||||
| INGREDIENTS | ||||||||||||||||
| 2 TBS brown sugar 1 envelope unflavored gelatin 1/4 tsp salt 1/4 tsp pumpkin pie spice 1/3 cup skim milk 1/4 cup water 2/3 cup canned pumpkin 2 egg whites 2 TBS sugar orange peel curls (optional) |
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| DIRECTIONS | ||||||||||||||||
| In a saucepan, combine the brown sugar, gelatin, salt, and pumpkin pie spice. Stir in the milk and water. Heat and stir until gelatin is dissolved. Remove from heat. Stir in the canned pumpkin. Chill till partially set, stirring occasionally. In small mixing bowl, beat the egg whites till soft peaks form (tips curl); gradually add the sugar, beating till stiff peaks form (tips stand straight). Fold into pumpkin mixture. If necessary, chill the mixture till it mounds. Spoon pumpkin mixture into four dessert dishes. Chill. Garnish with orange peel, if desired. |
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