Pumpkin Chiffon Pie - Thanksgiving Pumpkin
Chiffon Pie
|
|
This photo was shared with me by my sister, Carol Arroyo, and her website called The Baking Pan. This very light and delicious pumpkin chiffon pie will be a big hit at your Thanksgiving dinner. The chiffon filling is very smooth and silk-like with a great flavor. People who are not a big fan of the traditional pumpkin pie, will live this version. Learn about the History of Pumpkin Pie. Also check out more great Pie Recipes. Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Southern Pumpkin Pie. Pumpkin Chiffon Pie - Thanksgiving Pumpkin Chiffon Pie
Graham Cracker Pie Crust,
or Gingersnap Cookie Crust (see recipe below) * If desired, substituted some of the milk with either whisky, brandy, or rum (your choice). * 1 (1/4-ounce packet) of granulated unsweetened gelatin = total of about 2 3/4 teaspoons gelatin
Preheat oven to 350
degrees F. Position baking rack in the center of your oven. Prepare pie
pastry of your choice. In a small bowl, combine unflavored gelatin and cold water, stirring until gelatin is completely dissolved. Add gelatin mixture to the hot pumpkin mixture, stirring to combine. Cover bowl with wax paper to prevent mixture from forming a "skin." Let cool to room temperature, and then place in the refrigerator until partially set, approximately 1 to 1 1/2 hours. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form. Using a spatula, gently fold the beaten egg whites into the partially set pumpkin mixture. Do not over mix; retain some streaks in the mixture. Gently pour the pumpkin mixture into the pie crust of your choice. Cover and refrigerate at least 2 hours or until filling is set. This pie may be prepared up to 2 days in advance. Store in the refrigerator until ready to serve. Serve with sweetened whipped cream. Makes 8 servings.
1 1/2 cups (about 40 cookies) gingersnap cookie crumbs, finely ground 1/4 cup granulated sugar 1/3 cup unsalted butter, melted and cooled In a food processor, grind gingersnap cookies and sugar until fine, but still crumbly; add butter, blending until combined well. Press mixture onto the bottom and up the sides of a 9-inch glass pie plate. Bake crust for approximately 15 minutes or until crisp and golden around the edges. Remove from oven and let cool on a wire rack before filling.
| |
