entioned in ingredience.
5) Pumpkin Custard: Whisk heavy cream, eggs
If using fresh pumpkin the original recipe states: Bring a large pot
set aside. To dry pumpkin see instructions below In standing
nd egg yolks with pumpkin puree and pumpkin pie spice until smooth
medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar
ntil fluffy.
Stir in pumpkin puree, ginger, cinnamon and cloves
olks lightly; stir in milk, pumpkin, salt and spices.
Blend
he sugar and add the pumpkin, milk, spices and salt.
n 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice
Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
Cook
together\tthe brown sugar, pumpkin, spices, sugar and milk
over\tlow
heat
of double boiler until thickened to light custard
consistency.
Add\tgelatin,
being
sure
it is dissolved.\tCool.
Beat
egg
whites with cream of tartar; add sugar slowly.
Fold
into cooked pumpkin mixture; put in baked pie crust.
Let
set
until firm.
Garnish with whipped cream, nuts and maraschino cherries.
Double recipe makes 3 pies.
Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.
he cream cheese, Libby's pumpkin, flour, pecans, sugar and salt
edium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger
up condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring
irst filling layer.
Stir pumpkin puree, cinnamon, cloves, and nutmeg
owl after each addition. Add pumpkin and beat just until smooth
eady.
FILLING: Stir together pumpkin, vanilla, cinnamon , ginger, nutmeg, cloves
ack for 10 minutes.
Cheesecake:
In a large mixing
ake mix, remaining 3 eggs, pumpkin, brown sugar, and spices. Beat