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Default Pumpkin Chiffon Pie questions


"toolguy" > wrote in message
...
> Hi all,
>
> I posted this on rec.food.cooking but just in case, I thought I'd post
> it here too.
>
> I'm well known 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???
>


Experiment. The ginger is just for flavor. Put some in and it you think it
needs more, use more. I doubt that the whipped cream will perform as well
as the egg whites. I would do a test pie ahead of time. If it doesn't work
you aren't out much and I'm sure it would still taste fine.