Recipe: Pumpkin Chiffon Pie with Orange Cream

susanlerner General

6 tablespoons unsalted butter, melted

In a medium bowl, whisk together the cinnamon, ginger, allspice, nutmeg, salt, and 1/3 cup sugar.

Add the egg yolks, vanilla, and 1/2 cup heavy cream and mix to combine.

Add to the gelatin mixture and cook over medium-low heat, stirring often, until the mixture thickens (it should thickly coat the back of a spoon), 15 to 18 minutes.

Using an electric mixer, beat the egg whites until thick and foamy.

Gently fold the remaining egg whites into the pumpkin mixture until no white streaks remain.

Add the remaining 2 cups cream and, using an electric mixer, beat until stiff peaks form. …read more

Via: Food and Recipes

    

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susanlerner