Erla’s November

I had such grand ideas for the month of November.  I would make this pie and that pie for Thanksgiving…well I did try and I tried very hard……

Pumpkin Chiffon Pie

  • 1 Cup Pumpkin Puree
  • 3 Eggs
  • 1/2 Cup White Sugar
  • 1 Cup Milk
  • 2 Teaspoons Pumpkin Pie Spice
  • 2 Tablespoons Butter
  • 1 (.25 ounces) Package Unflavored Gelatin
  • 1/4 Cup Water
  • 1/2 Cup White Sugar
  • 1 (16 ounces) Package Gingersnap Cookies


  • Line one 9″ pie pan with whole gingersnap cookies, breaking as necessary to fit

Gingersnap Crust

  • In a saucepan over medium heat, cook pumpkin puree, stirring frequently
  • Separate the eggs. 
  • Combine egg yolks, 1/2 cup sugar, milk, spices and butter

Egg yolk mixture

  • Add to pumpkin and cook, stirring frequently until mixture is of custard consistency
  • Remove mixture from heat
  • Soften gelatin in the cold water and stir into pumpkin until dissolved

Completed pumpkin mixture

  • Chill mixture until it begins to stiffen – about 1 1/2 hours
  • After mixture has chilled – whip egg whites with 1/2 cup sugar until stiff

Stiff egg whites

  • Fold whipped egg whites into the pumpkin mixture
  • Spoon the mixture into the prepared pan and chill until set – about 3 hours

Mommy's little helper

They look good...anyway!

  • Served topped with whipped cream

So I tried to be productive and doubled the recipe.  Everything seems to be going well until I took the chilled pumpkin mixture from the fridge.  Only the top half seemed to be “stiff”.  I think that I used too much pumpkin puree.

I mixed in the egg whites as directed and put both pies back in the fridge.  After 24 hours, they still did not seem to be right.  I took one pie to Gene’s house for tasting the night before Thanksgiving……the pie was a delicious, mushy mess!

Back home to make:



  • 4 Tablespoons Unsalted Butter
  • 2/3 Cup Water
  • 2/3 Cup Flour
  • 2 Eggs, Beaten


  • 1 1/4 Cups Heavy Cream
  • 1/4 Cup Powdered Sugar
  • A Little Gran Marnier
  • 2 Teaspoons Finely-grated Orange Zest

Chocolate Sauce

  • 2/3 Cup Semi-sweet Chocolate Chips
  • 2 Tablespoons Orange Juice
  • 1/2 Cup Powdered Sugar
  • 2 Tablespoons Butter


  • Melt butter in a pan with the water.  Bring to a boil and immediately tip in flour

Butter & Water

  • Beat well until the mixture forms a ball that comes cleanly away from the pan.  Leave to cool
  • Beat or whisk in the eggs, a little at a time.  Continue beating until the mixture is smooth and glossy

Smooth & Glossy Mixture

  • Put the mixture into a decorating bag fitted with a 1/2-inch plain nozzle (as you can see, I did not use a nozzle at all)

  • Pipe about 24 small balls onto a greased and floured cookie sheet

As you can see, I did not flour the pan...made no difference

  • Preheat oven to 400 degrees and bake for 15-20 minutes until well risen and golden brown.  A few minutes before removing from oven, pierce each ball with a sharp knife to release steam.  Cool on a wire rack

I would probably cook them a little bit longer next time....not so golden brown in this picture

  • To make filling, whisk the cream until stiff
  • Stir in powdered sugar, Grand Marnier and orange zest
  • Put the cream into a decorating bag fitted with a small nozzle and pipe the cream into the choux buns through the slits
  • To make the sauce, put all the ingredients into a bowl over a pan of hot water and heat until melted.  Stir well
  • Pile the profiteroles on a serving dish and just before serving, pour over the warm sauce….Enjoy!

Pumpkin Pie – Part Deux…..

Graham Cracker Crust

  • 2 Cups crushed graham crackers
  • 4 Tablespoons of butter, melted


  • Mix the graham cracker crumbs with butter and press into a 9″ pie plate
  • Bake at 350 degrees for 8 to 10 minutes
  • Remove and let cool

  • Scrape pie filling and crust from the above mentioned pie into a bowl
  • Fold in the remaining profiterole filling
  • Spoon mixture into the graham cracker crust and chilled until served

Gene said it was "the most delicious screwed up pie" she ever had

This entry was posted in Erla and tagged , , . Bookmark the permalink.

2 Responses to Erla’s November

  1. Neve says:

    Wow – a baking festival at your house! Mommy’s little helper is so cute xx

  2. Erla says:

    Am I really the only one who posted in November??? SLACKERS!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s