{"id":184,"date":"2011-11-22T13:37:20","date_gmt":"2011-11-22T13:37:20","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=184"},"modified":"2011-12-27T20:41:10","modified_gmt":"2011-12-27T20:41:10","slug":"pumpkin-chiffon-pie","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=184","title":{"rendered":"PUMPKIN CHIFFON PIE"},"content":{"rendered":"

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Pumpkin Chiffon Pie\u00a0 Makes one 9 inch single crust pie serving 6 to 8<\/p>\n

For the crust:<\/p>\n

1 1\/2 cups gingersnap crumbs<\/p>\n

2 tablespoons sugar<\/p>\n

5 tablespoons unsalted butter, melted<\/p>\n

For the filling:<\/p>\n

1 envelope 9( 2 1\/4 teaspoons) unflavored gelatin<\/p>\n

3 large eggs, separated<\/p>\n

1\/2 teaspoon salt,\u00a0 1\/2 teaspoon ground cinnamon, 1\/2 teaspoon ground ginger, 1\/2 teaspoon freshly grated nutmeg and 1\/3 cup of sugar<\/p>\n

1\/3 cup of sugar (for the egg whites)<\/p>\n

1 1\/4 cups canned pumpkin (not pumpkin pie filling)<\/p>\n

1\/2 teaspoon vanilla<\/p>\n

1\/2 cup heavy cream (whipping)<\/p>\n

Topping<\/p>\n

1\/2 cup heavy cream (whipping)<\/p>\n

1 generous tablespoon icing sugar<\/p>\n

1\/4 teaspoon vanilla<\/p>\n

1 tablespoon minced candied ginger (optional)<\/p>\n

1. Lightly butter a 9 inch pie plate.\u00a0 preheat oven to 375 degrees.<\/p>\n

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2.\u00a0 For The Crust:\u00a0 combine the gingersnap\u00a0 crumbs, 2 tablespoon of sugar, and the melted butter.\u00a0 Press the mixture firmly over the bottom and sides of the pie plate.\u00a0\u00a0\u00a0 Bake for 12 minutes.<\/p>\n

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3.\u00a0 For the Filling:\u00a0 Stir the gelatin into 1\/4 cup of hot water until dissolved; set aside.\u00a0 In the top of<\/p>\n

a double boiler, place the egg yolks and 1\/3 cup of sugar, whisking until thoroughly blended.\u00a0 Add the salt, cinnamon, nutmeg, ginger, and dissolved gelatin.\u00a0 Set over boiling water (make sure the bottom of the pan isn’t touching the water), and cook over medium heat, STIRRING CONSTANTLY,\u00a0 until the mixture thicken enough to generously coat a spoon.<\/p>\n

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Remove the heat; add the pumpkin and vanilla, stirring vigorously to blend.\u00a0 Chill until the mixture forms a soft mound when dropped from a spoon, 30 to 40 minutes.\u00a0 (Keep a close watch once it begins to set, as it gels quickly at this point.\u00a0 If this happens, reheat the mixture and chill again.)<\/p>\n

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4. In a large bowl, beat the egg whites with an electric mixer on high-speed until soft peaks form.\u00a0 Now add 1\/3 cup of sugar a few tablespoons at a time as you continue beating, until stiff peaks forms.\u00a0 The egg whites should look glossy and shiny.\u00a0 Put the egg whites into a medium sized bowl and set aside.<\/p>\n

5.\u00a0 Whip the cream until medium peaks form.\u00a0 Do not over-whip. Turn out the whipped cream into a large bowl.<\/p>\n

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6.\u00a0 Carefully fold the chilled pumpkin mixture into the whipped cream.<\/p>\n

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Now add the beaten egg whites and using a gentle fold over technique blend the egg whites into the pumpkin\/cream mixture.\u00a0 Spoon the mixture into the pie shell.\u00a0 Chill, uncovered for several hours or overnight.<\/p>\n

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It’s ready.\u00a0\u00a0 Now let’s gild the pumpkin\u00a0 with\u00a0 a whipped cream topping.<\/p>\n

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Shortly before serving whip the cream with the icing sugar and vanilla until soft peaks form and it holds its shape.\u00a0 Fill a cake decorating bag with the whipped cream and create a lattice pattern.\u00a0\u00a0 Sprinkle with candied ginger.<\/p>\n

Chefs note:\u00a0 Buy\u00a0 canned pumpkin not pumpkin pie filling.\u00a0 Do not even think of using fresh pumpkin.\u00a0 This is one of those times canned is better. (Generally, the pumpkins we see at this time of year are decorative. )<\/p>\n

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PUMPKIN CHIFFON PIE<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Recipe Type: Dessert<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 15 mins <\/span><\/span><\/div>\n
Cook time: 40 mins <\/span><\/span><\/div>\n
Total time: 55 mins <\/span><\/span><\/div>\n
Pumpkin Chiffon Pie Makes one 9 inch single crust pie serving 6 to 8<\/span><\/div>\n
Ingredients<\/div>\n