If you are looking for a special pie for the holidays, this is it - a light pumpkin pie with beaten egg whites folded into the pumpkin custard, spiked with rum, set in a gingersnap cookie crust, and covered with whipped cream. The recipe comes from my friend Heidi who pulled it from the Boston Globe a few years ago. And as they say in New England, it's wicked good.
Chiffon Pumpkin Pie Recipe
INGREDIENTS
Crust:
2 cups crushed gingersnaps (several pulses in a food processor)
1/3 cup
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