Madison's Pumpkin Chiffon Pie Recipe
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Contributor: |
Contributor: Maria Widowski
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients for crust:
2 cups crushed vanilla wafers (a rough texture with unevenly sized pieces is fine) . Could use graham crust too!
5 tablespoons unsalted butter, melted
¼ cup sugar
dash salt
For the pie filling:
1½ teaspoons unflavored gelatin
¼ cup Cointreau or Drambuie
¾ cups pumpkin puree
¼ cup heavy cream
¼ cup sugar
¼ cup sugar, divided
2 egg yolks lightly beaten
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ allspice
dash salt
2 egg whites
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Directions: |
Directions:Prepare the crust:
Preheat over to 400º. In a large bowl combine cookie crumbs, melted butter sugar and salt. Press into a 9 inch pie pan. Bake for 10 minutes and cool.
Make the filling:
In a small bowl sprinkle unflavored gelatin over ¼ cup Cointreau to soften for 5 minutes. Set the mixture over a bowl of hot water and stir till gelatin is dissolved.
In a heavy saucepan whisk together the pumpkin puree, heavy cream and ¼ cup of sugar and 2 egg yolks and the 5 spices and cook the mixture over medium heat stirring constantly for 10 minutes. Transfer to bowl and stir in gelatin mixture. Let cool.
In a large bowl beat 2 egg whites until they hold soft peaks. Beat in remaining ¼ cup sugar 2 tablespoons at a time, beating the meringue until it holds stiff peaks. Fold this into pumpkin mixture and put into crust. Lightly cover and chill 6 hours. Can be easily doubled!!
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Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Madison, you loved this Christmas 2019, so I named it for you!! Cheers to many more X-mas's together!! Love, Maria
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This recipe for Madison's Pumpkin Chiffon Pie, by 