Chiffon Pumpkin Pie

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 40m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 2 Cup Gingersnaps
  • 1 Cup Sugar
  • 0.25 Tsp Ground Ginger
  • 6 Tbsp Butter
  • 1 Gelatin
  • 0.5 Tsp Salt
  • 0.5 Tsp Ground Nutmeg
  • 1 Tsp Ground Cinnamon
  • 0.5 Cup Milk
  • 3 Eggs
  • 2 Tbsp Rum
  • 0.25 Cup Granulated Sugar
  • 1 Medium Sugar Pumpkin
  • 1 Cup Heavy Cream


Directions

1 Preheat The Oven To 350F. Toast The Walnuts In The Oven For 5 Minutes. Remove From The Oven And Set Aside To Cool. 2 Rinse The Carrots And Peel The Rough Skins Off, Then Grate The Carrots. 3 Place The Carrots, Buttermilk, Oil, Sugar, Eggs, Vanilla Extract And Orange Zest Together In A Bowl And Whisk Thoroughly. 4 In Another Bowl Whisk The Flour, Baking Soda, Baking Powder, Salt, Cardamom, And Cinnamon. 5 Fold The Flour Mixture Into The Carrot Mixture, Being Sure Not To Overmix. Fold In The Toasted Walnuts Until Evenly Incorporated. 6 Scoop Into Cupcake Papers About 1/2 To 3/4 Full And Bake For 19-21 Minutes At 350F, Being Sure To Rotate The Pan After The First 15 Minutes Of Baking. Afterwards Allow To Cool For 5 Minutes Before Taking The Cupcakes Out Of The Cupcake Tin And Allowing Them To Fully Cool On A Wire Rack. Frost Cooled Cupcakes. Makes 24 Cupcakes. Cream Cheese Frosting 1 Cup Of Unsalted Butter, Softened 16 Oz Of Philadelphia Cream Cheese 1 1/2 Cups Of Powdered Sugar Beat The Cream Cheese And Butter On Medium Speed Until Well Combined. Sift In The Powdered Sugar And Mix. Spread Onto Cooled Cupcakes.

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