PUMPKIN CHIFFON PIE

Pumpkin Chiffon Pie  Makes one 9 inch single crust pie serving 6 to 8

For the crust:

1 1/2 cups gingersnap crumbs

2 tablespoons sugar

5 tablespoons unsalted butter, melted

For the filling:

1 envelope 9( 2 1/4 teaspoons) unflavored gelatin

3 large eggs, separated

1/2 teaspoon salt,  1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon freshly grated nutmeg and 1/3 cup of sugar

1/3 cup of sugar (for the egg whites)

1 1/4 cups canned pumpkin (not pumpkin pie filling)

1/2 teaspoon vanilla

1/2 cup heavy cream (whipping)

Topping

1/2 cup heavy cream (whipping)

1 generous tablespoon icing sugar

1/4 teaspoon vanilla

1 tablespoon minced candied ginger (optional)

1. Lightly butter a 9 inch pie plate.  preheat oven to 375 degrees.

2.  For The Crust:  combine the gingersnap  crumbs, 2 tablespoon of sugar, and the melted butter.  Press the mixture firmly over the bottom and sides of the pie plate.    Bake for 12 minutes.

3.  For the Filling:  Stir the gelatin into 1/4 cup of hot water until dissolved; set aside.  In the top of

a double boiler, place the egg yolks and 1/3 cup of sugar, whisking until thoroughly blended.  Add the salt, cinnamon, nutmeg, ginger, and dissolved gelatin.  Set over boiling water (make sure the bottom of the pan isn’t touching the water), and cook over medium heat, STIRRING CONSTANTLY,  until the mixture thicken enough to generously coat a spoon.

Remove the heat; add the pumpkin and vanilla, stirring vigorously to blend.  Chill until the mixture forms a soft mound when dropped from a spoon, 30 to 40 minutes.  (Keep a close watch once it begins to set, as it gels quickly at this point.  If this happens, reheat the mixture and chill again.)

 

4. In a large bowl, beat the egg whites with an electric mixer on high-speed until soft peaks form.  Now add 1/3 cup of sugar a few tablespoons at a time as you continue beating, until stiff peaks forms.  The egg whites should look glossy and shiny.  Put the egg whites into a medium sized bowl and set aside.

5.  Whip the cream until medium peaks form.  Do not over-whip. Turn out the whipped cream into a large bowl.

6.  Carefully fold the chilled pumpkin mixture into the whipped cream.

Now add the beaten egg whites and using a gentle fold over technique blend the egg whites into the pumpkin/cream mixture.  Spoon the mixture into the pie shell.  Chill, uncovered for several hours or overnight.

It’s ready.   Now let’s gild the pumpkin  with  a whipped cream topping.

Shortly before serving whip the cream with the icing sugar and vanilla until soft peaks form and it holds its shape.  Fill a cake decorating bag with the whipped cream and create a lattice pattern.   Sprinkle with candied ginger.

Chefs note:  Buy  canned pumpkin not pumpkin pie filling.  Do not even think of using fresh pumpkin.  This is one of those times canned is better. (Generally, the pumpkins we see at this time of year are decorative. )

PUMPKIN CHIFFON PIE
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Pumpkin Chiffon Pie Makes one 9 inch single crust pie serving 6 to 8
Ingredients
  • For the crust:
  • 1½ cups gingersnap crumbs
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • For the filling:
  • 1 envelope 9( 2¼ teaspoons) unflavored gelatin
  • 3 large eggs, separated
  • ½ teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon freshly grated nutmeg and ⅓ cup of sugar
  • ⅓ cup of sugar (for the egg whites)
  • 1¼ cups canned pumpkin (not pumpkin pie filling)
  • ½ teaspoon vanilla
  • ½ cup heavy cream (whipping)
  • Topping
  • ½ cup heavy cream (whipping)
  • 1 generous tablespoon icing sugar
  • ¼ teaspoon vanilla
  • 1 tablespoon minced candied ginger (optional)
Instructions
  1. Lightly butter a 9 inch pie plate. preheat oven to 375 degrees.
  2. For The Crust: combine the gingersnap crumbs, 2 tablespoon of sugar, and the melted butter. Press the mixture firmly over the bottom and sides of the pie plate. Bake for 12 minutes.
  3. For the Filling: Stir the gelatin into ¼ cup of hot water until dissolved; set aside. In the top of
  4. a double boiler, place the egg yolks and ⅓ cup of sugar, whisking until thoroughly blended. Add the salt, cinnamon, nutmeg, ginger, and dissolved gelatin. Set over boiling water (make sure the bottom of the pan isn't touching the water), and cook over medium heat, STIRRING CONSTANTLY, until the mixture thicken enough to generously coat a spoon.
  5. Remove the heat; add the pumpkin and vanilla, stirring vigorously to blend. Chill until the mixture forms a soft mound when dropped from a spoon, 30 to 40 minutes. (Keep a close watch once it begins to set, as it gels quickly at this point. If this happens, reheat the mixture and chill again.)
  6. In a large bowl, beat the egg whites with an electric mixer on high-speed until soft peaks form. Now add ⅓ cup of sugar a few tablespoons at a time as you continue beating, until stiff peaks forms. The egg whites should look glossy and shiny. Put the egg whites into a medium sized bowl and set aside.
  7. Whip the cream until medium peaks form. Do not over-whip. Turn out the whipped cream into a large bowl.
  8. Carefully fold the chilled pumpkin mixture into the whipped cream.
  9. Now add the beaten egg whites and using a gentle fold over technique blend the egg whites into the pumpkin/cream mixture. Spoon the mixture into the pie shell. Chill, uncovered for several hours or overnight.
  10. It's ready. Now let's gild the pumpkin with a whipped cream topping.
  11. Shortly before serving whip the cream with the icing sugar and vanilla until soft peaks form and it holds its shape. Fill a cake decorating bag with the whipped cream and create a lattice pattern. Sprinkle with candied ginger.
Notes
Chefs note: Buy canned pumpkin not pumpkin pie filling. Do not even think of using fresh pumpkin. This is one of those times canned is better. (Generally, the pumpkins we see at this time of year are decorative. )

 

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