I have the good fortune to have my office for my business, Pleasant Valley Real Estate, located above the Underhill Country Store, right in the heart of Underhill Center, Vermont. As the Thanksgiving holiday approaches, I sit here above the store and smell all of the wonderful baked goods owner Nancy Davis is preparing. I convinced her to share one of her wonderful recipes with me so I could post it on my blog.
My daughter and my husband’s favorite Thanksgiving desert is pumpkin pie, and here is the recipe a la Nancy Davis!
Pumpkin Chiffon Pie
In sauce pan mix:
1 envelope gelatin
1/3 cup sugar
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup cold water + 1/2 cup milk
Heat to dissolve gelatin
Add 3 egg yolks and cook until thick
Add 1 can pumpkin
Beat 3 egg whites until stiff
Add 1/3 cup sugar
Beat 1/2 cup cream until stiff
Fold egg whites and cream into pumpkin-egg mixture
Ginger Snap Crust
2-1/2 to 3 cups crushed ginger snap cookies
1/2 cup butter +/- enough so that the crumbs pat together
1/3 cup brown sugar
Mix the above and pat into a 9-inch buttered pie pan
Bake for 15-20 minutes at 350 degrees
Cool crust, then pour the pumpkin mixture over crust and put in the refrigerator to set
Shop for the holidays at the Underhill Country Store
Please come visit the store this week and sample some of these wonderful delights shown below: an apple tort (left) and cranberry nut bread made with fresh cranberries.
Whatever you decide—make it yourself or indulge in one of Nancy’s creations—I hope you enjoy this wonderful day and Happy Thanksgiving!
And if you have a recipe to share, click here, and send it to me!