You are here

Pumpkin Chiffon

Diet.Chef's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 2 , separated
  Canned pumpkin 1 Cup (16 tbs) (Cooked Pumpkin)
  Sugar 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Instant nonfat dry milk 1⁄3 Cup (5.33 tbs)
  Ice water 1⁄3 Cup (5.33 tbs)
Directions

Chill small mixer bowl and beaters in refrigerator.
In medium saucepan, soften gelatin in cold water.
Heat over medium heat until gelatin dissolves.
Add egg yolk, pumpkin, sugar, vanilla, cinnamon, salt and nutmeg; stir until well blended.
Chill until slightly thickened but not set.
In small, chilled mixer bowl, beat nonfat dry milk, ice water and egg whites at high speed until stiff peaks form.
Fold into pumpkin mixture.
Carefully pour into serving dishes.
Chill about 2 hours until firm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Occasion: 
Halloween
Ingredient: 
Pumpkin
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.1
Average: 4.1 (16 votes)