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Happy Thanksgiving!

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Today we’re thankful for friends, family and food, so we are sharing an old family recipe for our favorite pumpkin pie!

 

LAYERED PUMPKIN CHIFFON PIE

1 1/2 cups gingersnap crumbs

4 Tablespoons butter, melted

1 envelope (1 tablespoon) gelatin

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup milk

3 egg yolks

1 cup mashed cooked pumpkin

3 egg whites

1/4 cup granulated sugar

 

1 cup whipping cream

1/4 cup sifted confectioner’s sugar

1/2 teaspoon vanilla

1/4 teaspoon ground cinnamon

 

Combine gingersnap crumbs and melted butter; press into 9-inch buttered pie plate.

Bake in 375 degree oven for 8 minutes; cool.

In saucepan, combine gelatin, 1/3 cup granulated sugar, salt, the 1/2 teaspoon cinnamon, allspice, ginger and nutmeg. Stir in milk, egg yolks and pumpkin. Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat and chill until partially set.

Beat egg whites until soft peaks form. Gradually add the remaining granulated sugar and beat to stiff peaks. Fold into pumpkin mixture; pile half this mixture into cooled crust.

Combine whipping cream , the confectioner’s sugar, the vanilla, and remaining cinnamon; whip 1/2 and spread over the pumpkin mixture. Carefully top with remaining pumpkin; chill until firm. Refrigerate the remaining half to whip and serve with the pie!

 

 

 

November 22, 2012 |

November – Thanksgiving Festivals and Family Fun

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With Halloween just past,  November brings the true beginning of the cold season (at least here in the North East…).  A time to break out the winter jackets and hats, and a time to start thinking more about indoor activities.  It’s also a great time for Thanksgiving special events and festivals.  Here are a few we found:

November 11, 2012 |
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