Pumpkin Chiffon Pie

Eeek it is cold out there! Some people even have snow. I am kind of jealous…

You might think I am crazy because I have confessed my love for fall but here’s the thing, I like the fall colors and the crisp air but when the leaves fall off the trees and it starts to get dark and dreary I just want to see snow. There is nothing more magical than going to bed and waking up to a fresh coating of white powdery snow. I want to curl up with some cocoa in front of the fire…too bad I don’t have a fireplace. Dear Santa…

I was thinking it has been a while since I gave you a dessert. My grandma had this recipe tucked away among her pumpkin pie and fruit pie recipes. I was drawn to this one because pumpkin chiffon is so different from what you normally see on your dinner table. I think this could even make its way to your Thanksgiving dinner table and replace that regular old normal pumpkin pie (my brother just read this and is now planning on getting rid of me).

I do have a story behind the making of this pie. The first time I put it together I did not pay attention to the measurements (Note: this happens way too frequently) and added too much pumpkin. This is when food blogging goes wrong as you try to salvage your dish to make it blog worthy and it just so isn’t, the pictures were terrible as well. The pie didn’t taste bad so I knew it could be done again and done right!

Having made it again and paying extra close attention to my measurements (thanks brain) I have come to love this pie and think it’s the pumpkin pie for those who want something light and fluffy…but oh, so pumpkiny.

Is that how we describe edible things because I think I also use those exact words when talking about my cat, minus the pumpkin part.

This pie is old school and so perfect for this time of year because the holidays make me think about when I was a kid and thus make me want to travel back in time, who wants to go back to 1995 with me??

Pumpkin Chiffon Pie

November 13, 2013

by hautepepper

Category Hollymead Recipes Recipes

Persons

9

Ingredients

• 1 Pkg. Unflavored Gelatin
• 1/4 Cup Cold Water
• 3 Eggs
• 1/2 Cup Sugar
• 1 1/4 Cups Pumpkin Puree
• 1/2 Cup Milk
• 1/4 Tsp. Salt
• 1/2 Tsp. Cinnamon
• 1/2 Tsp. Nutmeg
• 1/4 Tsp. Ginger
• Pie Dough for One 9 inch pie or 8 individual Pies

Instructions

1. Dissolve gelatin in the cold water and set aside.
2. If using a pre-made pie dough follow the instructions for making a pie shell for custard based pies. Bake crust in the oven until golden brown. Remove and allow to cool completely.
3. In a small bowl separate your egg whites from the yolks, keep your whites as you will need them later on. Beat your yolks and add your sugar, pumpkin, milk, salt, and spices. Mix well until all ingredients are incorporated. Pour mixture into a double boiler or place bowl on top of a pot filled with simmering water. Continue to stir your pumpkin mixture over the heat until it thickens and you will notice the color change slightly (should get lighter), be careful not to leave the mixture sitting over the heat as the eggs could start to scramble. Once mixture is thick you can remove it from the heat and add the gelatin. Combine the gelatin until fully dissolved in the custard. Allow the custard mix to cool completely, I would place it in the fridge until it has cooled.
4. Once cooled you can whip your egg whites with an additional 1/4 tsp. salt. Beat your egg whites until they form stiff peaks. Once formed you can fold the egg whites into your custard mixture, gently mixing until fully incorporated.  Fill your prepared pie shell with your custard mixture and allow the pies to chill for at least 1.5 hours. If you wish to put in the freezer you can let is come to room temperature before serving.

Tags

Dessert,

Hollymead,

Pie,

Pumpkin,

Thanksgiving

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