Recipe Information
Pumpkin chiffon pie
Ingredients (4-6 servings)
300 g of biscuits type Vocation 100 g butter - 1 cup pumpkin puree well drained 3 eggs, separated - 1 cup sugar - 1 cup milk - 1 / 2 produces salt - pinch of nutmeg - 1 edits of cinnamon - 1 / 2 edits ginger - 2 tbsp melted butter - 1 tbsp unflavored gelatin powder - 200 g of cream.
Process the biscuits and melted butter. Cover the base of a 22cm pie plate. Bake 10 minutes, then cool. Bath Mix pumpkin, egg yolks, sugar and milk, spices, butter and jelly dissolved in 1 / 4 cup water. Cook 5 minutes stirring always. Cool slightly and add the egg whites until stiff. Pour into the pan and chill 3 hours. Top with whipped cream with or without sugar and serve.
Ingredients (4-6 servings)
300 g of biscuits type Vocation 100 g butter - 1 cup pumpkin puree well drained 3 eggs, separated - 1 cup sugar - 1 cup milk - 1 / 2 produces salt - pinch of nutmeg - 1 edits of cinnamon - 1 / 2 edits ginger - 2 tbsp melted butter - 1 tbsp unflavored gelatin powder - 200 g of cream.
Process the biscuits and melted butter. Cover the base of a 22cm pie plate. Bake 10 minutes, then cool. Bath Mix pumpkin, egg yolks, sugar and milk, spices, butter and jelly dissolved in 1 / 4 cup water. Cook 5 minutes stirring always. Cool slightly and add the egg whites until stiff. Pour into the pan and chill 3 hours. Top with whipped cream with or without sugar and serve.
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