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Pumpkin Chiffon Pie

All You OCTOBER 2006

  • Yield: 8 Servings
  • Cost Per Serving:$1.07

Ingredients

  • 24 small gingersnaps
  • 1/2 cup pecans
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (1/4 oz.) packet unflavored gelatin
  • 4 eggs, separated
  • 1 1/4 cups canned pure pumpkin puree
  • 3/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar

Preparation

Make crust: Preheat oven to 350°F. Break gingersnaps into a food processor. Add pecans; chop finely. Add sugar; pulse. Add butter; pulse briefly. Put mixture into a 9- inch pie pan; press bottom and sides evenly. Bake until firm, 8 minutes. Cool on a rack.

Make filling: Sprinkle gelatin on top of 1/4 cup cold water and let stand.

Whisk yolks, pumpkin, brown sugar, cream, spice and salt over medium heat until thick and an instant-read thermometer reads 160°F, about 5 minutes. Remove from heat and whisk in softened gelatin. Scrape into a bowl; refrigerate, occasionally whisking, until mixture cools, about 1 hour.

Beat egg whites with an electric mixer on medium speed until soft peaks form; gradually sprinkle in sugar. Increase speed to high; beat until stiff and shiny. Gently stir a third of whites into pumpkin. Fold in rest of whites completely. Fill pie shell. Refrigerate at least 2 hours. Note: To reduce their risk of foodborne illness, people with health problems, the very young, the elderly and pregnant women may wish to avoid raw eggs.

Nutritional Information

Amount per serving
  • Calories: 450
  • Fat: 26g
  • Saturated fat: 11g
  • Protein: 7g
  • Carbohydrate: 52g
  • Fiber: 2g
  • Cholesterol: 151mg
  • Sodium: 187mg
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Pumpkin Chiffon Pie recipe

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