Monday, October 11, 2010

Pumpkin Chiffon Pie

Gingersnap Crust
1 1/4 c. finely crushed gingersnaps
1/3 c. melted butter

Toss gently to combine. Press onto bottom and side of lightly greased 9" pie plate. Cover and chill about 1 hour or until firm.

Pie Filling
1/2 c. sugar
2 envelopes unflavored gelatin
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 cup milk
2 egg yolks
1 c. canned pumpkin
1 c. whipping cream
2 Tbs. sugar

1. Prepare Gingersnap Crust; set aside. For filling: In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves.

2. In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin. Bring to gentle boil; reduce heat. Cook and stir for 2 minutes. Transfer to large bowl. Cover and chill about 30 minutes or until mixture mounds when spooned, stirring occasionally.

3. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar with chilled beaters of electric mixer on medium speed until soft peaks form. Fold into pumpkin mixture.

4. Transfer filling to crust. Cover and chill about 4 hours or until set. If desired, garnish with whipped cream and pecans. Makes 8 servings.

Recipe from Better Homes and Gardens.

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