Pumpkin Candied Ginger Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Frost Estate in Mesquite, Texas in 1996. Ingredients:
1 envelope unflavored gelatin |
1/4 cup cold water |
3 eggs separated |
1/3 cup plus 1/4 cup sugar |
1-1/4 cups fresh pumpkin puree or canned pumpkin |
1/2 cup sour cream |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon cloves |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1 cup confectioners' sugar |
1/2 teaspoon rum extract |
1 cup heavy cream whipped |
baked 9 pie shell |
2 tablespoons candied ginger finely chopped |
1/2 cup chopped pecans |
Directions:
1. Soften gelatin in water.
2. Beat egg yolks with 1/3 cup sugar until thick.
3. Add pumpkin, sour cream, salt and spices.
4. Cook over medium heat until mixture comes to a boil.
5. Reduce heat and cook two more minutes stirring constantly.
6. Remove from heat and add softened gelatin.
7. Stir until gelatin is dissolved then cool completely.
8. Beat egg whites until frothy gradually adding 1/4 cup sugar.
9. Beat until stiff peaks form.
10. Fold into cooled pumpkin mixture.
11. Mix confectioners' sugar and rum flavoring into whipped cream.
12. Spoon half of the pumpkin mixture into baked pie shell.
13. Spread half of the flavored whipped cream on top.
14. Form a third layer with rest of pumpkin mixture and top with rest of whipped cream.
15. Combine ginger and pecans then sprinkle over whipped cream.
16. Chill at least 2 hours before serving.
|
|