Chiffon Pumpkin Pie

Name: Chiffon Pumpkin Pie
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8 serving(s)
Ingredients: 2 cups finely crushed gingersnaps; 1/3 cup sugar; 1/4 teaspoon ground ginger; 6 tablespoons butter, melted; 1/4 ounce unflavored gelatin; 1/2 cup brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon cinnamon; 1/2 cup milk; 3 eggs, separated; 1/4 cup rum; 1/4 cup sugar; 1 3/4 cups pumpkin puree (NOT "pumpkin pie filling"); 1 cup heavy cream, whipped; extra crushed gingersnaps

Submitted by xtine

"This is an amazingly delicious alternative to the standard "back of the can" pumpkin pie. It is lighter, and the gingersnap crust really sets it apart. I never have any of this leftover on Thanksgiving, unless I purposefully hide some for myself the night before ;) This pie needs to be refrigerated for a few hours in order to set, so it is best to make it the morning of the day you want to serve it, or the day before. Wait until just prior to serving to top with the whipped cream. This recipe makes a lot of filling, so it is best to use a deep-dish pie plate. I believe this recipe was originally published in the Boston Globe."

Download

photo by WeBees

Ready In:: 4hrs 45mins
Ingredients:: 17
Serves:: 8

ingredients

Crust ingredients
2 cups finely crushed gingersnaps
¹⁄₃ cup sugar
¹⁄₄ teaspoon ground ginger
6 tablespoons butter, melted
Filling ingredients
¹⁄₄ ounce unflavored gelatin
¹⁄₂ cup brown sugar
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground nutmeg
¹⁄₂ teaspoon ground ginger
1 teaspoon cinnamon
¹⁄₂ cup milk
3 eggs, separated
¹⁄₄ cup rum
¹⁄₄ cup sugar
1 ³⁄₄ cups pumpkin puree (NOT "pumpkin pie filling")
Topping ingredients
1 cup heavy cream, whipped
extra crushed gingersnaps

directions

Crust instructions:.
Preheat the oven to 325 degrees.
Combine the crushed gingersnaps, sugar, ginger, and butter.
Press the mixture into a buttered 9" pie plate with the back of a spoon, making sure the top edge is even all around.
Bake the crust for 8 to 15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up).
Filling instructions:.
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 thickens slightly. Do not let it boil!
Remove the mixture from the heat and let it cool - DO NOT PUT IN THE FRIDGE! Add the pumpkin puree and the rum. Refrigerate the mixture, stirring occasionally until it thickens enough to form mounds.
With an electric mixer, beat the egg whites and 1/4 cup sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold the remaining whites into the mixture.
Pour the filling into the cooled crust. Refrigerate for several hours.
Just before serving, spoon the whipped cream onto the filling and garnish with crushed ginger snaps.

Questions & Replies

Got a question? Share it with the community!

Reviews

I completely LOVED the crust here. The filling was a lot more work than a standard custard type of pumpkin pie and it was too light and a bit less flavor ful than I like. My grandfather absolutely loved it though. I guess this is a matter of personal preference, I like something more Pumkin-y.

WeBees

RECIPE SUBMITTED BY

xtine

I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= />

View Full Profile