OK. Here we have 2 family dessert recipes for holiday dinners that have become must-haves for us.
These recipes are so good that they’ve started to be requested and expected at family fall family gatherings. These are suitable for any kind of family meal, but they’re especially a best bet for thanksgiving because they’re seasonal in fall, and they’re classic historic local ingredients to where I come from i.e. North America (Ontario, Canada).
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Pumpkin Chiffon Pie
(Serves 8)
INGREDIENTS
1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 cup milk
2 large egg yolks , beaten
1 cup canned pumpkin puree
2 egg whites
1/4 cup sugar
1/2 cup heavy cream , whipped
1 (9-inch) graham cracker crust
Whipped cream for garnish
METHOD
In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg. Stir in the milk, egg yolks and pumpkin. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and chill until partially set, about 1 hour.
Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.
Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks from. Fold into the pumpkin mixture along with the whipped cream. Pour into the pie crust and chill for 1 hour. Decorate the top with more whipped cream.
The sources for these recipes are old family traditions, i.e. PDFs written in comic sans in Wordperfect. Cherish them in your own family.
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Mrs Meinertzhagen’s Cape Cod Cranberry Pie
(Serves 8)
INGREDIENTS
2 cups raw cranberries (often found in the freezer section)
½ cup sugar (half as much for a less sweet version)
½ cup chopped walnuts (or pecans)
1 cup sugar (yes again!)
¾ cup melted butter or margarine
1 cup flour
1 tsp almond extract
2 eggs, beaten
METHOD
Grease a 10 inch pie plate. Wash and pick over cranberries. Put in bottom
of pie plate. Sprinkle with ½ cup sugar and walnuts. Make a batter of the 1
cup sugar, butter, eggs, flour and flavouring – mix sugar and margarine
together first. Pour batter over cranberries. Bake at 375F for 35 to 40
minutes. Serve with whipped cream, ice cream – or I use crème fraiche.
This recipe can be made ahead of time, it freezes very well.
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As always, if you try the recipe, let me know!
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I’m a food-obsessive who brings you the best recipes for the home kitchen that I can find. I have been cooking for 15 years now, and I mostly know what I’m doing. I appreciate dishes that are delicious, easy, fun, and funny. This is real cooking, the good, the bad and the ugly. No censoring or perfection, just me cooking, having fun, and learning. I hope I can help you find out what to eat, how to feed your family, and I look forward to sharing my favourite recipes with you on this channel.
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