Food recipes
Pumpkin Chiffon Dessert or Pie Filling
Pumpkin Chiffon Dessert or Pie Filling Yield: 7 lb 12 oz (3.4 kg) Ingredients: - 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies - 21�"2 lb (1.2 kg) Pumpkin purée - 1 lb 4 oz (600 g) Brown sugar - 1...
Pumpkin Chiffon Dessert or Pie Filling
Yield: 7 lb 12 oz (3.4 kg)
Ingredients:
- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 21�"2 lb (1.2 kg) Pumpkin purée
- 1 lb 4 oz (600 g) Brown sugar
- 12 oz (350 g) Milk
- 12 oz (350 g) Egg yolks, overwhelmed
- 1 tsp (5 mL) Salt
- 4 tsp (20 mL) Cinnamon
- 2 tsp (10 mL) Nutmeg
- 1 tsp (5 mL) Flooring ginger
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 1 lb (450 g) Egg whites
- 1 lb (450 g) Granulated sugar
Directions:
1. First, incorporate the pumpkin, brown sugar, milk, egg yolks, salt, and spices. mix right until soft and uniform.
2. Next, desired destination in a double boiler.
3. Then, melt the gelatin inside the water.
4. Then, incorporate it to the very hot pumpkin combination and stir until dissolved.
5. Then, chill until extremely thick however not established.
6. Then, overcome egg whites until finally they style tender peaks.
7. Then, slowly insert the granulated sugar and start to beat until a thick meringue is shaped.
8. Then, fold the meringue into the pumpkin combination.
9. Finally, section into affected individual serving dishes or fill baked pie shells. Chill till preset.
Yield: 7 lb 12 oz (3.4 kg)
Ingredients:
- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 21�"2 lb (1.2 kg) Pumpkin purée
- 1 lb 4 oz (600 g) Brown sugar
- 12 oz (350 g) Milk
- 12 oz (350 g) Egg yolks, overwhelmed
- 1 tsp (5 mL) Salt
- 4 tsp (20 mL) Cinnamon
- 2 tsp (10 mL) Nutmeg
- 1 tsp (5 mL) Flooring ginger
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 1 lb (450 g) Egg whites
- 1 lb (450 g) Granulated sugar
Directions:
1. First, incorporate the pumpkin, brown sugar, milk, egg yolks, salt, and spices. mix right until soft and uniform.
2. Next, desired destination in a double boiler.
3. Then, melt the gelatin inside the water.
4. Then, incorporate it to the very hot pumpkin combination and stir until dissolved.
5. Then, chill until extremely thick however not established.
6. Then, overcome egg whites until finally they style tender peaks.
7. Then, slowly insert the granulated sugar and start to beat until a thick meringue is shaped.
8. Then, fold the meringue into the pumpkin combination.
9. Finally, section into affected individual serving dishes or fill baked pie shells. Chill till preset.