Peachy Pumpkin Pie
Peachy Pumpkin Pie
1 can (1 pound 13 ounces) peach slices
2 envelopes unflavored gelatine
2 cups canned pumpkin
1/2 cup brown sugar, packed
1 Tablespoon pumpkin pie spice
1 teaspoon salt
1/2 pint whipping cream
1 baked 9-inch pastry shell
Drain peaches well, reserving all syrup. Soften gelatin in a 1/2 cup of fruit syrup. Combine remaining syrup with pumpkin, brown sugar, spice and salt. Heat to boiling and cook 3 minutes. Stir in softened gelatin until dissolved. Cool until mixture thickens and mounds on a spoon. Whip cream until stiff. Fold into thickened pumpkin mixture.
Reserve 5 or 6 peach slices for garnish. Chop remaining peaches, fold into pumpkin mixture. Turn into cooled pastry shell. Garnish with peach slices. Chill until firm.
1 can (1 pound 13 ounces) peach slices
2 envelopes unflavored gelatine
2 cups canned pumpkin
1/2 cup brown sugar, packed
1 Tablespoon pumpkin pie spice
1 teaspoon salt
1/2 pint whipping cream
1 baked 9-inch pastry shell
Drain peaches well, reserving all syrup. Soften gelatin in a 1/2 cup of fruit syrup. Combine remaining syrup with pumpkin, brown sugar, spice and salt. Heat to boiling and cook 3 minutes. Stir in softened gelatin until dissolved. Cool until mixture thickens and mounds on a spoon. Whip cream until stiff. Fold into thickened pumpkin mixture.
Reserve 5 or 6 peach slices for garnish. Chop remaining peaches, fold into pumpkin mixture. Turn into cooled pastry shell. Garnish with peach slices. Chill until firm.
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