Pumpkin Chiffon Pie
Gingersnap Crust (see recipe below) or Baked Pastry Shell (see recipe below)
1/2 cup sugar
2 envelopes unflavored gelatin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup milk
2 egg yolks
1 cup canned pumpkin
1 cup whipping cream
2 tablespoons sugar
Whipped cream (optional)
Chopped toasted pecans (optional)
Prepare Gingersnap Crust or Baked Pastry Shell; set aside.
For filling: In a heavy medium saucepan, stir together the 1/2 cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.
In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).
In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
Transfer the filling to Gingersnap Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Makes 8 servings.
Pairs Well With
Make-Ahead Tip: Pie can be assembled and chilled overnight before serving.