I made a full Thanksgiving dinner for 6 English friends on Friday night (turkey, stuffing, mashed potatoes, gravy, cranberry sauce, glazed onions, honey cooked carrots, salad and croissants), but the dessert was everyone's favorite. This recipe for Pumpkin Chiffon Pie comes from my mom:
Pumpkin Chiffon Pie
3 eggs (yolks and whites separated)
1/2 c. white sugar
3/4 c. brown sugar
1 1/4c. canned pumpkin (or pumpkin puree)
1/2 c. warm semi-skim milk
2 t. cinnamon
1/2 t. each salt, ground ginger, nutmeg and all-spice (mixed spice in UK)
1 T gelatin powder
1/4 c. water
Pie Crust
30 gingersnap cookies (20 ginger biscuits in UK)
4 T. melted butter (about 60g)
4 T. white sugar
Crust : Preheat oven to 350F/180C. Mix gingersnaps in food processor. Pour into pie pan and add sugar and butter. Mix together and press into pie pan. Bake for 6 minutes and cool.
Filling: Beat egg yolks with white sugar in top of a double boiler. Add pumpkin, milk, and seasonings. Cook until thick, stirring constantly. Add gelatin, which has been soaked for 5 min in 3 T of warm water, and stir until gelatin is dissolved into mixture. Cool mixture in refrigerator until pie filling begins to thicken. Add brown sugar and stir to mix. Beat egg whites until stiff peaks form and fold into pumpkin mix. Pour into cooled pie shell and chill 4 hours or overnight for best results. Serve with whipped cream.
This cranberry relish is a sweet and refreshing addition to any roast meal, and also makes a great fruit filling for trifles!
Cranberry Raspberry Relish
16 oz./500g fresh cranberries, finely chopped in food processor
2 green apples, peeled, cored & finely diced in food processor
10 oz./310g frozen raspberries, thawed and drained
1 c. sugar
1/2 c. orange marmalade
1 tsp. lemon juice, or to taste
Mix all ingredients in a large bowl and refrigerate up to 1 month. Serves 12.
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