Pumpkin Chiffon Pie
(for crust)
1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup (packed) golden brown sugar
1/8 t salt
5 T unsalted butter, melted
(for filling)
1 envelope (1/4 oz.) unflavored gelatin
2 T bourbon
1 1/4 cups canned pure pumpkin
3/4 cup whole milk
2/3 cup (packed) golden brown sugar
4 large egg yolks
1 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
1/4 t salt
(for topping)
1 1/2 cups chilled heavy whipping cream, divided
2 T powdered sugar
1/2 t vanilla extract
1 1/2 T chopped crystalized ginger
>how to make<
(for crust)
*Preheat oven to 350 degrees.
*Butter 9" diameter glass pie dish.
*Stir graham cracker crumbs, pecans, brown sugar, and salt in medium bowl to blend.
*Add butter and mix until crumbs are moistened.
*Press crumb mixture onto bottom and up sides of prepared dish.
*Bake crust until golden brown, about 10 minutes.
*Cool, then chill crust until cold.
(for filling)
*Sprinkle gelatin over bourbon in small bowl; set aside until gelatin softens, about 10 minutes.
*Meanwhile, whisk pumpkin, milk, brown sugar, egg yolks, cinnamon, ginger, cloves, and salt in heavy medium saucepan to blend.
*Stir over medium low heat until mixture thickens slightly and instant-read thermometer inserted into mixture registers 160 degrees, about 8 minutes.
*Remove from heat and pour into large metal bowl.
*Immediately add softened gelatin mixture and stir until gelatin dissolves.
*Set howl with pumpkin mixture over large bowl of ice water and stir until mixture is cold to touch but not set, about 5 minutes.
*Beat 3/4 cup cream in medium bowl until soft peaks form.
*Fold whipped cream into pumpkin mixture.
*Pour filling into chilled crust.
*Chill pie until filling is set, at least 3 hours.
(for topping)
*Using electric mixer, beat remaining 3/4 cup cream, powdered sugar, and vanilla in medium bowl until medium-firm peaks form.
*Transfer whipped cream to pastry bag fitted with large star tip.
*Pipe whipped cream rosettes around edge of pie.
(Alternately, spread whipped cream decoratively over pie.)
*Sprinkle crystalized ginger over whipped cream.
-serves 8-
Note: I found this recipe from "bon appetit desserts".
Labels: pie recipe, pumpkin chiffon pie recipe, pumpkin pie recipe