November 2, 2014 - Now in Healdsburg
Let’s just get to it – PIE. We’re beginning the season of celebrations, gatherings with family and friends, and traditions. The harvest is over here in Sonoma County (it was early this year) and vineyard leaves have turned to a burnished orange. A much-anticipated rain finally showered northern California.
Seasonal pumpkin dishes and beverages (yum - smoothies) are favorites of ours here at the Inn. You can search for organic baking pumpkins at our local Healdsburg Farmers Market www.healdsburgfarmersmarket.org or Shelton’s Natural Foods Market. www.sheltonsmarket.com
Or, use a good quality canned pumpkin for this light and fluffy version of pumpkin pie.
Pumpkin Chiffon Pie
1 envelope Knox gelatin, softened in ¼ c. cold water (NOTE: do this just before adding to pumpkin mixture))
½ c. milk
1 ¼ c. canned pumpkin (or fresh pumpkin, cooked and cooled)
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground ginger
½ c. sugar
9” baked pie shell
In top of double boiler: beat 3 egg yolks, then stir in the milk, pumpkin, salt and spices. Cook over hot water until thickened. Remove from heat and stir in softened gelatin until thoroughly dissolved. Cool until mixture is the consistency of unbeaten egg whites.
Beat the egg whites until fluffy. Gradually beat in the ½ c. sugar and fold this into gelatin/pumpkin mixture.
Pour into the baked pie shell. Chill until firm. Top with whipped cream just before serving, if desired.