5 cups of pumpkin puree, peeled and seeded, cut into thin slices
3 tablespoons of butter
2 tablespoons of cornstarch
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
4 scoops of ice cream or chocolate
3 egg whites
6 tablespoons of butter
1 tablespoon of grated orange zest
5 cups of pumpkin puree, peeled and seeded, cut into thin slices
3 tablespoons of butter
2 tablespoons of cornstarch
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
4 scoops of ice cream or chocolate
3 egg whites
6 tablespoons of butter
1 tablespoon of grated orange zest
Arrange the pumpkin slices in a 9-inch springform pan
Mix together the butter, cornstarch, nutmeg, and cinnamon
Sprinkle evenly over the pumpkin
Cover with aluminum foil
Bake at 200°F for 30 minutes or until the pumpkin is tender but not mushy
Remove from oven and let cool
Chill in the refrigerator
Just before serving, top with a thick layer of ice cream
Place in the freezer
When ready to serve, beat the egg whites until stiff peaks form
Add 1 tablespoon of butter at a time, continuing to beat until stiff peaks form again
Fold in the grated orange zest
Spread over the pumpkin filling, closing the edges tightly
Bake in a hot oven (230°F) for 3 minutes or until lightly browned
Serve immediately
If desired, prepare the pumpkin and topping ahead of time and store in the freezer
Reheat in the oven just before serving.
