Pumpkin Chiffon Pie

Just in time for Thanksgiving! I really can't believe it's tomorrow. With our trip taking up 2 weeks, November has just flown by!

Here is a family recipe for Pumpkin Chiffon Pie. Ever since I learned this recipe from Ryan's grandma, this is our go to for dessert around the holidays. And so easy to make gluten free! We have a Pie Breakfast with friends every year and I love making this pie. Enjoy!

Ingredients:
   
      Graham Cracker Crust:

• 1 1/3 c. graham cracker crumbs*
• 1/4 c. sugar
• 1/2 tsp cinnamon
• 1/4 c. melted butter

   *It is easy to find gluten-free graham crackers to use in the crust. I've also used crushed dry cereal.

      Pumpkin Chiffon Pie:

• 1 envelope gelatin
• 1/4 c. packed brown sugar
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp cinnamon
• 1 1/4 c. evaporated milk
• 2 eggs (split into yolks and whites)
• 1 1/2 c. pumpkin puree
• 1/4 tsp cream of tartar
• 1/4 c. granulated sugar
• 8 oz tub of Cool Whip (We love the Extra Creamy kind)
• nutmeg for garnishing

Instructions:

1. For pie crust, simply mix the above ingredients until crumbly. Press with spoon into the bottom and sides of a well greased 9" pie pan. Chill until firm.
2. Mix gelatin, brown sugar, salt, nutmeg, ginger and cinnamon in a medium saucepan. Stir in evaporated milk and egg yolks.
3. Cook on low-medium heat, stirring occasionally until gelatin dissolves and mixture thickens.
4. Remove from heat. Stir in pumpkin and chill. Stir occasionally until mounds when dropped from spoon.
5. In a medium size bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff, but not dry. Gradually add granulated sugar and beat until very stiff. 
6. Fold into pumpkin mixture. Pour into pie shell and chill until very firm.
7. Garnish with Cool Whip and sprinkle with nutmeg.

Europe 2016

We are officially home and had the best time on our Europe trip. We visited Stockholm, London and Copenhagen. Here are a few pictures while I sift through the rest. More posts coming soon!

Halloween 2016

This year, Halloween was hectic as usual. We carved pumpkins, worked our church's Harvest Party, and packed for our Europe Trip. Now we are enjoying gorgeous London and head off to Copenhagen soon. Can't wait to share more about that! But in the meantime, enjoy our pumpkin patch and carving pictures!

Pumpkin Roll

I can't stop and won't stop posting yummy pumpkin recipes. This recipe is one that the absolutely hubby loves and always asks for this time of year. It does take a little bit of work, but is so worth it. Hope you enjoy!

Ingredients:

Pumpkin Cake:

•  3/4 c. flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 eggs
• 1 tsp vanilla extract
• 1 c. granulated sugar
• 2/3 c. pumpkin puree
• 1/4 c. powdered sugar on a towel

Cream Cheese Filling:

• 1 (8 oz) package of cream cheese (room temp.)
• 1 c. powdered sugar
• 6 tbsp softened butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375 degrees.
2. In a bowl, whisk eggs and sugar for 1 min until thick. Add vanilla and pumpkin, and whisk until just combined. Fold in flour, spices, and salt with a rubber spatula, stirring until just combined.
3. Line a 15x10 inch jelly roll pan or baking sheet with parchment paper. Leave 1 inch of parchment sticking out each side for easy pick up.
4. Spread the batter evenly into the prepared pan. Bake for 13-15 mins, or until top of cake springs back when touched.
5. Carefully lift parchment paper and loosen cake onto a towel with powdered sugar sprinkled on top. Peel off parchment paper. Roll cake and towel together starting from the narrow end. Cool on wire rack until room temperature.
6. While cake is cooling, beat cream cheese, butter, vanilla and sugar in a small mixing bowl until smooth. Unroll cake and spread filling evenly leaving a 1 inch border on all sides. Re-roll cake, wrap in plastic wrap and place in fridge for at least 1 hour. Sprinkle with powdered sugar before serving. Enjoy!