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Categories:
eggs sugar milk pumpkin ground cinnamon ground ginger vanilla unflavored gelatin whipped cream dark rum confectioners sugar ginger
Viewed: 58 - Published at: 4 years agoIngredients
- 3 eggs, separated
- 1 c. sugar, divided
- 1/2 c. milk, scalded
- 1 c. canned solid pack pumpkin
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger and nutmeg
- 1/2 tsp. grated orange peel
- 1 1/2 tsp. vanilla, divided
- 1 pkg. unflavored gelatin
- 1 (5 1/2 oz.) apricot nectar
- 2 c. whipped cream, divided
- 2 Tbsp. dark rum (optional)
- 36 gingersnaps
- 1 Tbsp. confectioners sugar
- crystallized ginger, cut in thin strips (optional)
Method
- In small bowl, beat egg yolks (on high) and 3/4 cup sugar until light and fluffy (approximately 5 minutes). Transfer yolk mixture to saucepan. Whisk in milk, pumpkin, spices and orange peel.
- Cook over medium heat, stirring constantly, until boils (approximately 5 minutes). Remove and put mixture in large bowl. Stir in 1 teaspoon vanilla.
