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Recipes - Pumpkin T

Recipe Name

Pumpkin T

Submitted by

Guest

Recipe Description

looking for tasty but low cal., low fat recipe for pumpkin

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



1	cup	pumpkin, canned, 1 can 15 ounces
1/2	cup	light cream
1/4	cup	2% milk or milk sub
1	cup	sugar
4	large	egg yolks
1	jigger 1.5 fl oz	whiskey
1	teaspoon	vanilla extract
1	cup, fluid (yields 2 cups whipped)	heavy cream

Steps

Sequence	Step

1	Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
2	Pour the cold water into a small bowl and sprinkle gelatin over to soften.
3	Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
4	Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
5	Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

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