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Show Start A New Holiday Tradition The holidays a time of joy and merrymaking J01 all also brings with it a dilemma for the cook: wantw! to try new and different recipes, yet not wanting" break tradition. This year, the choice is made easier wi "Pumpkin Ribbon Pie." Prepared with unflavored gelatine, it's a combination of two well-loved holiday dessera in one two layers of spicy pumpkin pie with a "cheese cake" layer in the middle. And, the unflavored gelatiM means that except for baking the pastry shell, you doni need to use precious oven space usually reserved 1 the turkey. You and your family will all agree, a "e tradition has begun! PUMPKIN RIBBON PIE 1 envelope Knox Unflavored Gelatine 34 cup sugar 2 eggs, separated 1 cup milk 12 teaspoon vanilla extract 2 packages (3 oz. ea.) cream cheese, softened 34 cup canned pumpkin 12 teaspoon ground cinnamon 14 teaspoon ground nutmeg 14 teaspoon ground cloves 9-inch baked pastry shell In medium saucepan, mix unflavored gelatine w" 12 cup sugar; blend in egg yolks beaten with milk. stand 1 minute. Stir over low heat until gelatine i 60 pletely dissolved, about 5 minutes; add vanilla. In large bowl, using electric mixer, beat cream cnc until smooth; gradually beat in gelatine mixture. W ' stirring occasionally, until mixture mounds slightly dropped from spoon. . In medium bowl, beat egg whites until soft peaks 1' ' gradually add remaining 14 cup sugar and beat until ' Fold into cheese mixture. Reserve 1 cup cheese mi . t To remaining mixture, fold in pumpkin mixed with tp' Turn 12 pumpkin mixture into pastry shell; spread reserved cheese mixture and top with remaining pumP mixture. Chill until firm. Makes about 8 servings. |