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Ginger Pumpkin Dessert Recipe

Description: Whether or not your name is Ginger, you will love this great pumpkin dessert.

Number of Servings: Eight


Ingredients:

1 1/2 cups Milk
1/2 cup Pumpkin Puree(Fresh or Canned)
1 envelope Unflavored Gelatin
1 1/2 cups Evaporated Skim Milk
2 Large Eggs, separated
1/2 cup Brown Sugar
1/4 cup Almonds or Walnuts(sliced or crushed)
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt


Preparation Directions:
  1. Pour milk into a pan.
  2. Stir in gelatin.
  3. Heat to boiling, then remove from heat.
  4. In a bowl beat egg yolks with Cinnamon, Ground Ginger, Nutmeg and Salt.
  5. Pour into hot milk and mix well.
  6. Re-heat and stir until mixture begins to thicken. Then, remove from heat.
  7. Stir in Pumpkin and chill until mixture starts to jell.
  8. Beat eggs whites until foamy. Gradually add in brown sugar until stiff.
  9. Fold thoroughly into mixture.
  10. Add nuts and fold in. Hold some nuts aside decoration.
  11. Pour into large serving bowl or individual dessert dishes.
  12. Top with remaining nuts.
  13. Refrigerate 3 to 4 hours or overnight.


Variations:
  • My wife is allergic to nuts. I always consider alternatives. Try substituting raisins for the nuts.

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