toolguy wrote:
>
> Hi all,
>
> I'm well know amongst friends and family for my Pumpkin Chiffon pies.
> This year I thought to try a couple of new ideas and I'd like to get
> feedback please.
>
> 1. I thought the pie could be improved with fresh ginger instead of
> powdered. The recipe calls for a 1/2 teaspoon of dried. How much
> minced fresh ginger would you suggest to sub for the dried? Has
> anyone done this and if so, how'd it turn out? Was it an improvement
> over the powdered ginger?
>
> 2. My recipe whips egg whites to fold in with the pumpkin etc. I read
> a recipe on Epicurious which uses whipped whipping cream instead of
> egg whites. Sounds like this might be a possible improvement. Any
> thoughts on this???
>
> TIA
>
> Neil
>

My idea, don't fool with perfection! I, too, am famed for pumpkin
chiffon pies.
--
Jean B., 12 miles west of Boston, Massachusetts, USA