Chiffon Pumpkin Pie Recipe #255073
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.
by xtine
4¾ hours | 45 min prep
SERVES 8
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
- 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.
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5 stars