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Pumpkin Chiffon Pie with Gingersnap Pecan Crust Recipe

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This recipe for Pumpkin Chiffon Pie with Gingersnap Pecan Crust is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
14 2inch gingersnap cookies
1 cup pecans
1/4 cup granulated sugar
1/2 stick butter (1/4 cup)

Filling:
1 envelope unflavored gelatin (about 1 tbsp)
2 tbso, brandy, rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1/4 cup canned solid pack pumpkin
1 tso, cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup heavy cream
Directions:
Directions:
Crust:
In a blender, grind gingersnaps, pecans, and sugar. Add butter. Blend well. Press mixture in bottom and up sides of a 9 inch pie plate.Place in middle of oven and bake at 350 for 15 minutes until crisp and golden around the edges. Cool.

Filling:
In a small bowl, sprinkle gelatin over rum, brandy or water.

In a heavy saucepan, whisk together milk, brown sugar, yolks, pumpkin, spices and salt. Cook on a low heat until temperature of mixture reaches 160 on a candy thermometer. Remove pan from heat and immediately add the gelatin mixture. Whisk until gelatin is completely dissolved.

Put filling into a stainless steel bowl and set in a bowl of ice and cold water. Stir constantly until the consistency of raw egg whites. Remove from bowl of ice water.

Beat cream until it holds stiff peaks. Whisk in about 1/4 of the filling. Fold in the remaining filling, gently but thoroughly. Pour filling into crust. Chill until set. At least 3 hours. After 1 hour cover with plastic wrap.

Top with whipped cream and nuts.
Number Of Servings:
Number Of Servings:
1 9 inch pie

 

 

 

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