↞ recipe box start page
Category: Pies
Prep Time: Cook Time: Total Time:
FOR THE CRUST
32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
FOR THE FILLING
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see note above)
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
FOR THE GARNISH
1/4 small sugar pumpkin, peeled
1 cup water
1 1/2 cups packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick
Directions
Make the crust: Preheat oven to 350. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
serves 6
view more member recipes
Pumpkin Chiffon Pies
view my recipes
print
save
Category: Pies
Prep Time: Cook Time: Total Time:
FOR THE CRUST
32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
FOR THE FILLING
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see note above)
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
FOR THE GARNISH
1/4 small sugar pumpkin, peeled
1 cup water
1 1/2 cups packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick
Directions
Make the crust: Preheat oven to 350. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Chiffon Pie
by sgre52160
1 (3 oz)pkg cream cheese, softened 1 tbsp sugar 1 1/2 cups whipped topping 1 graham cracker crust 1 cup cold milk 2 (3.4 oz) pkg instant vanilla pudding mix 1 (15 oz)can solid pack pumpkin
by sgre52160
1 (3 oz)pkg cream cheese, softened 1 tbsp sugar 1 1/2 cups whipped topping 1 graham cracker crust 1 cup cold milk 2 (3.4 oz) pkg instant vanilla pudding mix 1 (15 oz)can solid pack pumpkin
Pumpkin Whoopie Pies
by sgre52160
For the cookies: 3 cups flour 2 tsp ground cinnamon 1 tsp ground nutmeg) 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup butter, softened 2 cups packed brown sugar 1 can (15 oz) solid
by sgre52160
For the cookies: 3 cups flour 2 tsp ground cinnamon 1 tsp ground nutmeg) 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup butter, softened 2 cups packed brown sugar 1 can (15 oz) solid
Chocolate Tartlets Filled With Pumpkin Chiffon
by sgre52160
Pumpkin Chiffon 3/4 cup pumpkin puree 1/4 cup light brown sugar 1/8 tsp salt 1/2 tsp pumpkin pie spice 2 eggs, well beaten 1/2 cup heavy whipping cream Garnish Whipped cream Mini chocolate
by sgre52160
Pumpkin Chiffon 3/4 cup pumpkin puree 1/4 cup light brown sugar 1/8 tsp salt 1/2 tsp pumpkin pie spice 2 eggs, well beaten 1/2 cup heavy whipping cream Garnish Whipped cream Mini chocolate
Pies - Double Layer Pumpkin
by samiller426
4 oz cream cheese, softened 1 cup & 1 tbsp cold milk 1 Tbsp sugar 1 tub (8oz) cool whip, thawed 1 graham cracker crust (Deep Dish If Possible) 1 (16oz) can Pumpkin 2 packages (4 serving size) va
by samiller426
4 oz cream cheese, softened 1 cup & 1 tbsp cold milk 1 Tbsp sugar 1 tub (8oz) cool whip, thawed 1 graham cracker crust (Deep Dish If Possible) 1 (16oz) can Pumpkin 2 packages (4 serving size) va
Mini Pumpkin Whoopie Pies
by sgre52160
Cookies 1 3/4 cups flour 3/4 cup unsweetened cocoa powder (not Dutch-process) 1 1/2 tsp baking soda 1/2 tsp coarse salt 1 tbsp unsalted butter, softened 1/4 cup vegetable shortening 1/2 cup su
by sgre52160
Cookies 1 3/4 cups flour 3/4 cup unsweetened cocoa powder (not Dutch-process) 1 1/2 tsp baking soda 1/2 tsp coarse salt 1 tbsp unsalted butter, softened 1/4 cup vegetable shortening 1/2 cup su
view more member recipes
related CDKitchen recipes
No-Bake Pumpkin Pie
Fried Pumpkin
Moon Pie Brownies
Mamie Eisenhower's Pumpkin Chiffon Pie
Pumpkin, Apricot, And Raisin Jam
Amish Fry Pies
Pumpkin Cheddar Cheese Soup
Pumpkin Custard (Baked In A Hollow Pumpkin)
Pumpkin Home Fries