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Categories:
flour corn oil salt milk dark brown sugar unflavored gelatin salt cinnamon nutmeg ginger egg yolks milk pumpkin egg whites granulated sugar
Viewed: 13 - Published at: 7 years agoIngredients
- 2 cups flour
- 1/2 cup corn oil (Wesson)
- 1/2 teaspoon salt
- 1/4 cup milk (cold)
- 3/4 cup dark brown sugar (firmly packed)
- 1 (7 g) envelope unflavored gelatin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3 egg yolks (slightly beaten)
- 3/4 cup 2% low-fat milk
- 1 1/4 cups pumpkin (can or mashed and cooked)
- 3 egg whites
- 1/3 cup granulated sugar
Method
- Make crust: Sift flour and salt into bowl.
- Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
- Pour into flour and stir with a fork until mixed.
- Save 1/2 for another time, or make 2 crusts.
- Roll, make standing rim, and prick with fork.
- Bake at 450° for 8-10 minutes, or until golden.
- In a saucepan, mix brown sugar, spices, salt and gelatin.
- Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
- Stir into saucepan with sugar and spice mixture.
- Stir over medium-high heat until mixture comes to a boil.
- Remove from heat and stir in pumpkin.
- Chill until mixture mounds, but not too stiff.
- Beat egg whites until very frothy and they start to form soft peaks.
- Very gradually pour in sugar beating constantly until stiff peaks are formed.
- Fold into pumpkin mixture and gently pour into crust.
- Chill until firm. (this sometimes takes 4-6 hours).
- If feeling decadent, top with homemade whipped cream.
