Pumpkin Chiffon Pie

This is a Thanksgiving class for the Burton family. Grandma Gusty Burton made this every year and brought it for Thanksgiving. I'm not sure when I had my first traditional pumpkin pie but it's not nearly as light and fluffy as this one. This is the recipe from Grandma's cook book.

image from here

Recipe makes one large pie

Prepare/bake a pie shell for a non cooked pie according to recipe instructions. 

Soak:
1 envelope Knox unflavored gelatin in
 1/4 c cold water

Separate 3 eggs putting 3 yolks in the top pan of a double boiler and the egg whites in a clean narrow bottom bowl (set aside at room temperature for later use).

In the top of the double boiler beat  the 3 egg yolks well with
1/4 c sugar
add:
1/2 c milk (canned preferred)
1 1/4 to 1 1/2 c cooked pumpkin

1 cup sugar

1/2 tsp salt

1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Cook and stir over boiling water until mixture thickens
Add: gelatin/water mixture - mix until dissolved, set aside to cool.

Whip egg whites with 1/4 tsp cream of tartar and 1/2 tsp vanilla until stiff peaks form.

Fold gently into COOLED (room temperature) pumpkin mixture and spread in prepared pie shell.

Chill until set (at least one hour) and garnish with whipped cream.

Pumpkin chocolate chip cookies

All the credit for the picture and recipe go to Amy
she got this recipe from her awesome mother in law.
Having said that I will tell you that Christian has made these cookies more than anyone in these parts and is becoming famous for them.
I realize we have not made cookies in this house in a very long time but these are so easy and only 77 calories each (yes we figured it out)
also only half a WW point. How can you beat that?!!
Enough gay banter... here's the recipe:

One spice cake mix (calorie calculations based on Betty Crocker)
1 15 oz. can of pumpkin
2/3 cup chocolate chips

Mix dry cake mix with pumpkin and add chocolate chips.
Spray cookie sheet with Pam.
Bake at 350 for 12 minutes (Christian likes his baked a little longer)

Makes 30 cookies. (We usually make a double batch with a large can of pumpkin)

Pumpkin Bread

(recipe taken from Betty Crocker)

Ingredients
1 can (15 oz) pumpkin
1 2/3 c sugar
2/3 c vegetable oil
2 tsp. vanilla
4 large eggs
3 c flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
chocolate chips (optional)

Directions

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Dive batter evenly between pans.
3. Bake loaves for 50-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire reack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Easy Pumpkin Muffins

I got this redipe from a friend. They are very easy and delicious. There are ways to make it easier which I will list at the bottom. They freeze well.

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves



DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).

Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth.

Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Notes:

I usually make these as mini muffins.

You can skip the spices by either using a spice cake mix or pumpkin pie filling that already has the spices in it.

If you want it a little spicer then use the spice cake mix and the prespiced pumpkin filling.

Chocolate-chip Pumpkin Loaf

I really like chocolate chip/pumpkin desserts, so this is a favorite of mine.

Ingredients

1 3/4 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips

Combine dry ingredients. Cream butter, sugar, and eggs. With mixer on low speed (or by hand), add small amounts of flour mixture alternately with pumpkin. Stir in chocolate chips. Pour into greased, lightly floured loaf pan. Bake at 350- 65 minutes for a large loaf and about 20 minutes for small 6 X 3 1/2 X 2 1/2 pans. Can test with a toothpick to see if its done. Makes 1 large or 3 small loaves. :)