Pumpkin Chiffon Torte

A light and fluffy pumpkin chiffon filling in a flaky pastry crust-serve with whipped cream.

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Ingredients:

• Crust:
• 2 cups flour
• 1 cup butter
• 1/4 tsp salt
• 3 Tbsp white sugar
• Custard:
• 2 envelopes Knox gelatin
• 1 1/2 cup brown sugar
• 1 tsp salt
• 3 tsp pumpkin pie spice
• 6 eggs, separated
• 1 1/2 cup milk (2% or whole)
• 1 29 ounce can pumpkin
• 2/3 cup sugar
• 1 cup heavy whipping cream, whipped

Method

Crust: Mix together dry ingredients. Cut butter into dry mixture with two knives until crumbly and butter is well incorporated and the size of small peas. Press mixture into bottom of 10 x 15 x 2 pan and bake at 350 degrees, about 10-15 minutes or until slightly brown. Custard: Combine gelatin, brown sugar, salt and spices in medium saucepan. Combine egg yolks and milk then stir into gelatin mixture. Cook over medium heat, stirring constantly, until it comes to a boil. Remove from heat and add canned pumpkin. Chill in freezer or refrigerator until mixture drops from a spoon (one-two hours). Beat egg whites until frothy. Add sugar and beat until stiff. Fold chilled pumpkin mixture into the egg whites and then fold in the whipped cream. Pour pumpkin mixture over crust. Chill until firm. Serve with dollops of Cool Whip.

Notes:

Number of servings: 15 - 20

Submitted By: CandaceN
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