PUMPKIN CHIFFON DESSERT

PUMPKIN CHIFFON DESSERT image

Yield 10-12 servings

Number Of Ingredients 11

12 ladyfingers
2 envelopes unflavored gelatin
1 1/2 cups brown sugar
1 tsp. salt
1 tsp nutmeg
2 tsp cinnamon
1 cup evaporated milk
5 eggs, separated
3 cups canned pumpkin
1/2 tsp. cream of tartar
1/2 cup granulated sugar

Steps:

Line spring form with ladyfingers. Mix together gelatin, brown sugar, salt and spices in top of double boiler. Stir in evaporated milk and egg yolks; mix well. Place over boiling water and cook, sirring constantly, until gelatin dissolves and mixture is heated throug, about 10 minutes. Remove from heat; add pumpkin and chill until mixture mounds when dropped from a spoon. Beat egg whites until foamy; add cream of tartar and beat until very stiff. Add granulated sugar gradually and continue to beat. Fold gelatin mixture into egg whites. Turn into prepared pan. Chill until firm.