My all-time favorite pumpkin pie, Chiffon outmaneuvers a regular custard pumpkin in addition to any other specialty pumpkin pies on the planet. It’s simple and light but with the same spices and holiday flavor. The most frequent comment about this pie is that once you try it you’ll never return to a traditional pumpkin unless to be a well-mannered guest. It doesn’t require baking and can be made the day before and kept chilled in the fridge until serving time. For the story of my introduction to Pumpkin Chiffon Pie, click here.
The Sauce-Pumpkin Filling
1 envelope unflavored Gelatin
1/2 cup Sugar
1/2 tsp Cinnamon
1/2 tsp Allspice
1/4 tsp Ginger
1/4 tsp Freshly Ground Nutmeg
1/2 tsp Salt
1 cup pumpkin puree
3/4 cup Milk
2 Egg Yolks
The Sauce-Whipped Cream for Filling
1/2 cup Heavy Cream
The Sauce-Whipped Cream for Topping
1 cup Heavy Cream
1 tsp Vanilla
2 Tbsp Powdered Sugar
The Rest-Chiffon Pie
1 9-inch Graham Cracker Crust
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1/2 cup sugar, cinnamon, allspice, ginger, nutmeg and salt.
2. Separate the eggs by putting the whites in the electric mixer bowl and the yolks in the sugar/spice mixture.
3. Add the pumpkin and milk to the sugar/spice mixture then whisk to combine.
4. Turn on the heat to medium high and whisk constantly until the mixture comes to a full boil, about 5 minutes. Take off the heat.
5. Chill until partially set, about 1 hour, stirring twice.
6. About 10 minutes before the pumpkin mixture is ready, beat eggs whites to soft peaks then gradually add 1/4 cup sugar and beat to stiff peaks.
8. In a large bowl, fold together the pumpkin mixture, meringue and whipped cream.
9. Mound into the crust and chill for 4-5 hours until set.
Whipped Cream for Topping
10. Whip 1 cup of heavy cream with vanilla to soft peaks. Continue beating gradually adding the powdered sugar until it holds shape. Serve pie with a dollop of whipped cream.
• Exchange allspice for cloves.
• Exchange cinnamon, ginger, allspice and nutmeg for 1 ½ teaspoon of pumpkin pie spice.
• Exchange graham crackers for ginger snaps in the homemade crust.
Inspiration—Better Homes and Gardens
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