CSA Recipe Sharing

A place for us to all share recipes as we learn to eat from our weekly CSA share

Monday, October 5, 2009

Pumpkin Chiffon Pie

Hi Everyone!

I have a quick tip for all those tomatoes...wash them and put them in the slow cooker for 4hrs on HI or leave all day on low, then run through a food mill (I got mine at the Superstore). It purees everything and leaves behind the seeds and skins. Then you have beautiful crushed tomatoes for soup, stews, or sauces!

Seeing that pumpkin is on the list this week, I thought I'd post a recipe I tried last year and plan to do again. My mom saw it on Oprah, it turns out like a pumpkin mousse. I would tinker a bit though, add more gelatin and more pumpkin for a firmer texture and more pumpkin flavor; and I like a pie crust. You could probably skip the raw egg whites if you are worried about them. It just makes the texture more light and fluffy I find. By the way, it says that this is lighter desert option--it does not mean that it is "light" calorie wise...just means not as heavy on the tummy. :-)

Pumpkin Chiffon Pie
Recipe created by Cristina Ferrare

When topping off a holiday meal, Cristina Ferrare suggests making pumpkin chiffon rather than regular pumpkin pie. It's a lighter dessert option for those who are already stuffed!

Ingredients: Serves 8

1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup milk
2 large eggs , separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream , whipped
1 (9-inch) graham cracker crust

2 pints heavy cream , whipped
Shaved dark chocolate

Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

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