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Ingredients
- 1 pkt (6-ounce) semi-sweet Real Chocolate Morsels
- 2 Tbsp. Vegetable shortening
- 1 c. Finely minced walnuts
- 1 c. Sugar
- 1 env (1 Tablespoons) unflavored gelatin
- 1/2 x Tsalt
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 3/4 c. Lowfat milk
- 2 x Large eggs, separated
- 1 c. Canned pumpkin
- 1 tsp Vanilla extract
- 1/4 c. Sugar
- 1/2 c. Heavy cream, whipped
Directions
- If you are looking for something just a little different yet something very elegant then try this delicious, light pumpkin chiffon pie made in a choco walnut crust. The choco-walnut crust is so different which it adds a tasty surprise to the pumpkin chiffon pie.
- While the pumpkin's flesh is orange-colored and has a distinctive sweet flavor, the word pumpkin is derived from the Greek word pepon meaning
- "cooked by the sun". Although most Americans associate pumpkin pie with Thanksgiving as its traditional dessert, back in the 17th century, a Connecticut town could not get the necessary ingredients for the pie so the holiday was delayed.
- Pumpkin itself supplies us with vitamin A and adding the other ingredients to enhance the flavor is certain to give your family a nutritional boost.
- When you make this pumpkin chiffon pie in its own choco-walnut crust you'll find it will become a family favorite. and not just something you'll make once a year.
- Here ls the reclpe as deveoped in the test kitchen of a famous chocolate manufacturer.
- Choco-walnut Crust: Heat over warm (not boiling) water Semi-Sweet Real Chocolate Morsels and vegetable shortening; mix well. Stir in walnuts.
- Press over bottom and sides of a foil-lined 9 inch pie pan. Chlll in refrlgerator till hard (about 1 hour). Lift shell from pie pan; peel off foil and replace shell in pie pan. Fill with Pumnkin Chiffon Filling.
- Pumpkin Chiffon Filling: In 1 large saucepan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in lowfat milk, egg yolks and pumpkin. Cover over medium heat till mix boils and gelatin dissolves. Remove from heat. Add in vanilla extract.
- Transfer mix to small bowl. Refrigerateover ice bath till mix mounds from spoon (about 30 min). In another small bowl, beat egg whites till soft peaks form. Gradually add in sugar and beat till stiff peaks form.
- Fold into pumpkin mix with whipping cream. Pour mix into Choco-Walnut Crust. Refrigeratetill hard (about 1 hour).
- Makes one 9 inch pie. Use 1 1/2 time crust recipie.
- Note: Shell may be filled on a serving platter rather than returned to pie plate.
- Times Picayune".
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