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Show GIVE PUMPKIN PIE A NEW LOOK 1 V st I WAL - , - . 1 J - c " - - y; if,"' 'w3sb : r-r Tti-virff-'-iwyrii-i-ir iff iffiiiifliiniiiiiwiirrffi?rj Now that bright orange pumpkins are lining the roadside stands, what better time to give the traditional pumpkin pie a new look? A light fluffy pumpkin chiffon mixture served in puff patty shells, topped with whipped cream and sprinkled with toasted coconut, gives new flair to the old theme. These individual taste treats are easy to prepare when you start with frozen patty shells. Just take them from the freezer, pop them in the oven and watch the delicate layers of puff pastry rise to several times their original height. Pumpkin Puff is a delicious dessert, perfect for topping off either a Sunday dinner or a Thanksgiving feast. Pumpkin Puff 2 packages frozen patty shells Vi teaspoon ground nutmeg 1 envelope unflavored gelatine teaspoon ginger lA cup cold water teaspoon salt 3 eggs, separated cup milk cup brown sugar, packed teaspoon cream of tartar Vs cups canned or mashed 3 tablespoons granulated sugar cooked pumpkin 1 cup heavy cream, whipped 1 teaspoon ground cinnamon Toasted coconut Prepare frozen patty shells according to package directions. Soften gelatin in water and set aside. Beat egg yolks; add brown sugar', pumpkin, spices and salt; mix well. Stir in milk and cook over medium heat, stirring constantly. Remove from heat and add softened gelatine, stir until melted. Cool. Combine egg whites and cream of tartar, heat until soft : peaks form. Gradually add granulated sugar, a tablespoon at a time, continue beating until meringue is stiff but not dry. Beat cooled pumpkin mixture until smooth, then gently fold in meringue. Spoon into patty shells, top with whipped cream and toasted coconut. Makes 12 servings. : |