Ginger Pumpkin Dessert Recipe

Ginger Pumpkin Dessert Description

Whether or not your name is ginger, you will love this great ginger pumpkin dessert recipe. It’s definitely different. And, don’t limit it to dessert. It is great on the Thanksgiving dessert tray.

Number of Servings: Eight

Pumpkin Trivia: Food manufacturers use tan-colored pumpkins to make pumpkin puree.

Ginger Pumpkin Dessert 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

How to Make Ginger Pumpkin Dessert Directions

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

Recipe Variations

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

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