Chiffon Pumpkin Pie

Name: Chiffon Pumpkin Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps); 79 milliliters sugar; 6 Tbsps butter, melted; 1 envelope gelatin; 118 milliliters brown sugar; 1 teaspoons salt; 1 teaspoons ground nutmeg; 1 teaspoons ground ginger; 1 teaspoons ground cinnamon; 118 milliliters milk; 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites); 2 Tbsps rum (note original recipe called for 1/2 cup of rum, but I and several others think its a bit much); 59 milliliters granulated sugar; 414 milliliters pumpkin purée (one 15-ounce can of pumpkin purée); 118 milliliters heavy cream, softly whipped (for topping); 1 serving Extra crushed gingersnaps (for garnish)

Chiffon Pumpkin Pie requires approximately approximately 45 minutes from start to finish. This recipe serves 8. One serving contains 426 calories, 6g of protein, and 22g of fat. 385 people found this recipe to be flavorful and satisfying. Head to the store and pick up brown sugar, extra gingersnaps, salt, and a few other things to make it today. It works well as a rather inexpensive dessert. It can be enjoyed any time, but it is especially good for Thanksgiving. If you like this recipe, you might also like recipes such as Pumpkin Chiffon Pie, Pumpkin Chiffon Pie, and Pumpkin Chiffon Pie.

Instructions

Pre-bake the crust: Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly.

Ingredients you will need

Butter

Crust

Equipment you will use

Oven

Pie Form

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.

Ingredients you will need

Gingersnap Cookies

Butter

Sugar

Equipment you will use

Measuring Cup

Bowl

Bake the crust for 10 minutes at 325°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from oven and let cool.

Equipment you will use

Oven

Make the custard base: In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly.

Ingredients you will need

Brown Sugar

Egg Yolk

Cinnamon

Custard

Gelatin

Ginger

Nutmeg

Base

Milk

Salt

Equipment you will use

Sauce Pan

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.

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Egg Yolk

Equipment you will use

Blender

Sieve

Remove the mixture from the heat and let it cool.

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

Ingredients you will need

Pumpkin

Mounds Bar

Rum

Beat egg whites and fold into filling mixture: In an electric mixer, beat the egg whites and granulated sugar until the form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.

Ingredients you will need

Granulated Sugar

Egg Whites

Pumpkin

Equipment you will use

Hand Mixer

(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.)

Ingredients you will need

Dried Egg Whites

Egg Whites

Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.

Ingredients you will need

Gelatin

Crust

Top with whipped cream and gingersnap crumbs: Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps.

Ingredients you will need

Gingersnap Cookies

Whipped Cream

Cut the pie into wedges to serve.

Equipment

Ingredients

Servings:

473milliliters

finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps)79milliliters

sugar 6Tbsps

butter, melted 1envelope

gelatin 118milliliters

brown sugar 1teaspoons

salt 1teaspoons

ground nutmeg 1teaspoons

ground ginger 1teaspoons

ground cinnamon 118milliliters

milk 3

eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)2Tbsps

rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)59milliliters

granulated sugar 414milliliters

pumpkin purée (one 15-ounce can of pumpkin purée)118milliliters

heavy cream, softly whipped (for topping)1serving

Extra crushed gingersnaps (for garnish)

Recommended wine: Ice Wine, Moscato, Vin Santo

Ice Wine, Moscato, and Vin Santo are my top picks for Pumpkin Pie. Vin santo is typically sweet with notes of baking spices and nuts, so it pairs really well with pumpkin spiced desserts. A good sparkling Moscato would work too, and if you feel like splurging, an ice wine. The Renwood Amador Ice, Ice Wine with a 4.6 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.