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Pumpkin Chiffon Pie Recipe | |
Pies | |
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Ingredients:
MAKES 1 9" PIEThis genteel dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. FOR THE CRUST: 1 1⁄2 cups crumbled ginger snaps 1⁄4 cup sugar 1 tsp. ground cinnamon 1⁄3 cup melted butter FOR THE FILLING: 1 tbsp. gelatin 3 eggs, separated 3⁄4 cup sugar 1 1⁄4 cup fresh cooked or canned pumpkin 1⁄2 cup milk 1⁄4 tsp. salt 1⁄2 tsp. ground cinnamon 1⁄2 tsp. nutmeg
Directions:
1. For the crust: Preheat oven to 350°. In a food processor, blend ginger snaps, sugar, and cinnamon. Drizzle in butter and process 30 seconds. Pat mixture evenly into a 9" pie shell and bake for 7 minutes.2. For the filling: Soak gelatin in 1⁄4 cup cold water. Beat egg yolks, 1⁄4 cup of the sugar, pumpkin, milk, salt, cinnamon, and nutmeg in a saucepan over medium heat until thick, stir in gelatin, and cool. 3. Whip egg whites in the top of a double boiler over simmering water until foamy. Continue beating, gradually adding remaining 1⁄2 cup sugar until egg whites are stiff. Fold whites into filling and pour into pie shell. Chill until set. Serve with freshly whipped cream, if you like. | |