Honey Chiffon Pumpkin Pie
"This recipe came from a local cookbook called "Out of Nova Scotia Kitchens". Has a lovely texture and very light and also suitable for those trying to avoid sugar. Maple syrup can be subnstituted for honey and, of course, spices can be adjusted to taste"
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄4 butter, softened
- 3 tablespoons honey
- 1 2⁄3 cups graham wafer crumbs
- 1 tablespoon unflavored gelatin
- 1⁄4 cup cold water
- 3 eggs, separated
- 3⁄4 cup plus 2 tbsp. honey
- 2 cups pumpkin puree (canned is fine)
- 1⁄2 cup whole milk
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
directions
- Preheat oven to 350 degrees.
- To make crust, blend the butter with the 3 tablespoons of honey.
- Mix with wafer crumbs and press into a 10 inch deep pie dish.
- Bake for 12 minutes.
- Remove from oven and cool completely.
- Soak gelatin in the cold water for 5 minutes.
- Beat the egg yolks with 3/4 of honey, pumpkin puree, milk, salt and spices.
- Cook in a double boiler over simmering water, stirring constantly, until thickened.
- Remove from heat and add softened gelatin and stir until dissolved.
- Beat egg whites until frothy.
- Gradually add the remaining 2 tablespoons honey and continue to beat until the whites form stiff peaks.
- Gently, but thoroughly, fold the stiffened whites into the pumpkin mixture.
- Spoon into crust and chill for several hours.
- Cook time will include baking the crust and making the filling.
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RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
