Pumpkin Chiffon Pie

Today we made Pumpkin Chiffon Pie!

1T unflavored gelatin, 1C brown sugar, 4T cold water, 3 eggs, separated, 1/2C milk, 1/2C canned pumpkin, 1/2t each of cinnamon, salt and ginger, 1/4t allspice and nutmeg, 5T sugar
1 graham-cracker pie crust

This recipe is a composite of many pumpkin pie recipes on the ‘net.

Preheat oven to 350F.

Pumpkin Chiffon Pie

Soften gelatin in cold water. In saucepan, beat yolks. Add pumpkin, brown sugar, spices and salt. Stir in milk. Heat until thickened. Remove from heat. Stir in gelatin until blended.
Let cool, stirring occasionally. Meanwhile, beat whites until stiff. Whisk in sugar until just blended. Fold pumpkin into whites. Pour into crust. Bake 15 minutes or until set. Cool. Chill overnight.

Pumpkin Chiffon Pie

Chocolate Maple Cookies

Today I made Chocolate Maple Cookies!

1/4C flour, 1/4C brown sugar, 1/4t baking soda, 1/4t baking powder, 1/4t salt, 4T maple syrup, 4T oil, 5T cocoa, 1T corn syrup

Preheat oven to 350 F.

Choc Maple Cookies

Sift dry ingredients. In separate bowl, mix wet ingredients. Make a well in the dry and pour in wet. Blend well. Drop by tablespoon onto greased cookie sheet or food-grade silicone-reinforced glass-weave mat. Bake 12-15 minutes, or until edges of cookies come away from sheet. Cool 15 minutes before removing from sheet.

Choc Maple Cookies