PUMPKIN CHIFFON PIE

This is the perfect pumpkin pie to end your Thanksgiving Dinner.  It has a light, delicate texture.  The gingersnap crumb compliments the spicy filling.  I will make this pumpkin pie  for dinner tomorrow.  We’ll be spending Thanksgiving with my Brother, his wife, and their two sons.  This is the pumpkin pie their eldest son Christopher likes his Aunt to make.

Pumpkin Chiffon Pie  Makes one 9 inch single crust pie serving 6 to 8

For the crust:

1 1/2 cups gingersnap crumbs

2 tablespoons sugar

5 tablespoons unsalted butter, melted

For the filling:

1 envelope 9( 2 1/4 teaspoons) unflavored gelatin

3 large eggs, separated

1/2 teaspoon salt,  1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon freshly grated nutmeg and 1/3 cup of sugar

1/3 cup of sugar (for the egg whites)

1 1/4 cups canned pumpkin (not pumpkin pie filling)

1/2 teaspoon vanilla

1/2 cup heavy cream (whipping)

Topping

1/2 cup heavy cream (whipping)

1 generous tablespoon icing sugar

1/4 teaspoon vanilla

1 tablespoon minced candied ginger (optional)

1. Lightly butter a 9 inch pie plate.  preheat oven to 375 degrees.

2.  For The Crust:  combine the gingersnap  crumbs, 2 tablespoon of sugar, and the melted butter.  Press the mixture firmly over the bottom and sides of the pie plate.    Bake for 12 minutes.

3.  For the Filling:  Stir the gelatin into 1/4 cup of hot water until dissolved; set aside.  In the top of

a double boiler, place the egg yolks and 1/3 cup of sugar, whisking until thoroughly blended.  Add the salt, cinnamon, nutmeg, ginger, and dissolved gelatin.  Set over boiling water (make sure the bottom of the pan isn’t touching the water), and cook over medium heat, STIRRING CONSTANTLY,  until the mixture thicken enough to generously coat a spoon.

Remove the heat; add the pumpkin and vanilla, stirring vigorously to blend.  Chill until the mixture forms a soft mound when dropped from a spoon, 30 to 40 minutes.  (Keep a close watch once it begins to set, as it gels quickly at this point.  If this happens, reheat the mixture and chill again.)

4. In a large bowl, beat the egg whites with an electric mixer on high-speed until soft peaks form.  Now add 1/3 cup of sugar a few tablespoons at a time as you continue beating, until stiff peaks forms.  The egg whites should look glossy and shiny.  Put the egg whites into a medium sized bowl and set aside.

5.  Whip the cream until medium peaks form.  Do not over-whip. Turn out the whipped cream into a large bowl.

6.  Carefully fold the chilled pumpkin mixture into the whipped cream.

Now add the beaten egg whites and using a gentle fold over technique blend the egg whites into the pumpkin/cream mixture.  Spoon the mixture into the pie shell.  Chill, uncovered for several hours or overnight.

It’s ready.   Now let’s gild the pumpkin  with  a whipped cream topping.

Shortly before serving whip the cream with the icing sugar and vanilla until soft peaks form and it holds its shape.  Fill a cake decorating bag with the whipped cream and create a lattice pattern.   Sprinkle with candied ginger.

Chefs note:  Buy  canned pumpkin not pumpkin pie filling.  Do not even think of using fresh pumpkin.  This is one of those times canned is better. (Generally, the pumpkins we see at this time of year are decorative. )

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11 thoughts on “PUMPKIN CHIFFON PIE

  1. As wonderful as this looks, I am going to be very strong. I have a few pounds to lose, and looking at these fabulous pics does not help with my ‘will power’…. hahah… It looks wonderful; I’m sure I’ll try it…
    Btw: I don’t think I’ve ever seen canned pumpkin… probably because I haven’t ever needed it. I’ll look for it… 😉
    See what has become of my ‘will power’….. it’s now ‘wrong power’….. 🙂

    • Carolyn you are to be congratulated. Remember looking at the pie – zero calories. If you do plan on making a pumpkin pie the canned pie is to be found in the vegetable section. I forgot that the other day and prowled around the canned fruit section looking in vain for canned pumpkin. Virginia

  2. Virginia this is divine, and I agree that the gingersnap crust would be a fantastic complement to that light fluffy pumpkin.. what a dessert.. and of course i am deeply envious of your double boiler..gorgeous.. have a lovely day.. c

    • As my grandmother would say “you are a caution”. You noticed the copper double boiler. I have a friend who studies my photographs with such a keen eye she noticed I had made a new tea cosy for my tea pot. Virginia

  3. This looks heavenly!!! I love gingersnaps…combining it with creamy dreamy pumpkin??? Genius. My mouth is watering. I’ll be saving this recipe for Thanksgiving dinner!!! : ) Ginny

  4. Greetings Virginia & Happy belated Thanksgiving to you.

    This recipe sounds divine! We just purchased a small, decorative pumpkin yesterday, and so I’m officially in the mood to do some fall cooking. The pumpkin was billed as the ‘apprentice pumpkin’ because of its diminutive size. 🙂

    What a great piece of advice about purchasing canned vs. fresh, too. It’s not what I would’ve expected.

    • If you can find sugar pumpkins (very difficult) that is the only pumpkin that you can use fresh. Sometimes they are called pie pumpkins. But I can honestly say I have never seen them even at the large farmer’s markets. Virginia

      • Interesting, Virginia. I now know who to consult with future questions of a culinary nature. 🙂

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