Pumpkin Chiffon Pie With Gingersnap Pecan Crust
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Pecan (about 4 ounces)1 cup
Granulated Sugar1 tbsp
Unflavored Gelatin1 cup
Milk4 large
Egg Yolk1.25 cups
Pumpkin (canned solid-pack)1 tsp
Cinnamon1 tsp
Ground Ginger1 tsp
Nutmeg (freshly grated)1 tsp
Salt3 cup
Heavy CreamDirections:
1
Make Crust: In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well
2
Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate
3
Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack
4
In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well
5
Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate
6
Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack
7
Make filling: In a small bowl sprinkle gelatin over brandy, rum, or water and let stand
8
In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F
9
On a candy thermometer
10
Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved
11
Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white
12
Remove bowl from ice water
13
In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten
14
Fold in remaining cream gently but thoroughly and pour filling into crust
15
Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour
16
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand
17
In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F
18
On a candy thermometer
19
Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved
20
Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white
21
Remove bowl from ice water
22
In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten
23
Fold in remaining cream gently but thoroughly and pour filling into crust
24
Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour
25
Top each serving with whipped cream and garnish with nuts
26
Top each serving with whipped cream and garnish with nuts