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Ginger Cream Pumpkin Pie | |||||||||||||
Course : Pies Serves: 1 |
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Ingredients:
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Preparation / Directions:Soften gelatin in bourbon; let stand 5 minutes. Beat egg yolks slightly.
Combine gelatin mixture, egg yolks, pumpkin, brown sugar, salt, pumpkin pie
spice and milk in top of a double boiler. Cook over boiling water, stirring
occasionally, about 10 minutes or till thoroughly heated. Chill until
mixture mounds when dropped from a spoon. Beat egg whites (room
temperature) and cream of tartar until foamy. Gradually add sugar, beating
until stiff peaks form. Fold into pumpkin mixture; spoon into prepared
pastry shell. Chill several hours until firm.=20
To serve, top with Ginger Cream Topping.
Ginger Cream Topping:
1/2 tsp. ginger
1 T. sugar
1 cup whipping cream
Combine all ingredients; beat at medium-high speed of electric mixer until
stiff peaks form.
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Nutritional Information:1198 Calories (kcal); 5g Total Fat; (4% calories from fat); 11g Protein; 251g Carbohydrate; 17mg Cholesterol; 1413mg Sodium | |||||||||||||