this recipe for mine. Next, things get a little... different.
4 egg yolks
3/4 c. brown sugar
1 c. milk
1 1/4 c. pumpkin puree
1 1/2 tsp. pumpkin pie spice - commercial or homemade
1/4 tsp. salt
2 Tbsp water
1 Tbsp vanilla
1 envelope unflavored gelatin
2 c. whipping cream, divided
2 Tbsp vanilla sugar (or plain granulated sugar)In a small saucepan over medium heat, whisk together egg yolks, brown sugar, milk, pumpkin puree, spices, and salt.
In a small bowl, combine water and vanilla. Sprinkle gelatin powder over the top and allow to bloom. Set aside.
Continue to cook the pumpkin custard mixture until in begins to boil and thickens slightly. Remove from heat and stir 2-3 minutes until cooled a little. Pour about 3/4 c. of hot mixture into bowl containing gelatine mixture. Whisk until gelatin is dissolved, then stir back into custard in saucepan. Pour the mixture into bowl and place in the refrigerator. Stir occasionally until mixture is cooled and starts to take on an egg white-like consistency.
In a chilled bowl, whip 1 c. of the whipping cream until it holds its shape
The result is lighter than a baked custard pumpkin pie, but retains the traditional flavor. I suspect it will be a Thanksgiving tradition here from now on - judging from the way dessert plates have been scraped clean.
Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and Harvard Common Press
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