Name: Pumpkin Chiffon Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Crust: -; 2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps) -; 1/3 cup sugar -; 6 tablespoons unsalted butter, melted -; Filling: -; 1 (.25-ounce) envelope gelatin (2 ½ teaspoons) -; 1/2 cup brown sugar -; 1/2 teaspoon salt -; 1/2 teaspoon ground nutmeg -; 1/2 teaspoon ground ginger -; 1/2 teaspoon ground cinnamon -; 1/2 cup milk -; 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites) -; 2 tablespoons rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much) -; 1/4 cup granulated sugar -; 1 (15-ounce) can pumpkin puree (1 3/4 cups) -; 1/2 cup heavy cream, softly whipped (for topping) -; Extra crushed gingersnaps, for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Chiffon Pie

1. Crust: -

2. 2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps) -

3. 1/3 cup sugar -

4. 6 tablespoons unsalted butter, melted -

5. Filling: -

6. 1 (.25-ounce) envelope gelatin (2 ½ teaspoons) -

7. 1/2 cup brown sugar -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon ground nutmeg -

10. 1/2 teaspoon ground ginger -

11. 1/2 teaspoon ground cinnamon -

12. 1/2 cup milk -

13. 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites) -

14. 2 tablespoons rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much) -

15. 1/4 cup granulated sugar -

16. 1 (15-ounce) can pumpkin puree (1 3/4 cups) -

17. 1/2 cup heavy cream, softly whipped (for topping) -

18. Extra crushed gingersnaps, for garnish -

How to cook deliciously - Pumpkin Chiffon Pie

1. Stage

Preheat the oven to 325°F.

2. Stage

Pre-bake the crust: Butter a 9-inch deep-dish pie pan lightly. In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around. Bake the crust for 10 minutes at 325°F. Remove from oven and let cool.

3. Stage

Make the custard base: In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat. Do not let it boil! If the mixture comes close to boiling the egg yolks will curdle. (If this happens strain the mixture through a sieve or purée in a blender.) Remove the mixture from the heat and let it cool.

4. Stage

Add the pumpkin purée and rum, then refrigerate: Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.

5. Stage

Beat the egg whites and fold into filling: In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites. (If you are concerned about eating raw egg whites, use pasteurized egg whites, an egg white substitute, or dried egg whites, that you can find in the grocery store.)

6. Stage

Pour the filling into the crust and refrigerate: Refrigerate the pie for several hours for the gelatin to set.

7. Stage

Top with whipped cream and gingersnap crumbs: Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve. Did you love the recipe? Give us some stars and leave a comment below!