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*Brown Sugar Gingersnap Pumpkin Chiffon Pie*

Prep
Cook
Serves 8people
Ingredients
2
 ½ cups gingersnap, graham cracker, vanilla, or chocolate wafer cookie crumbs
3
tbsp + 1/3 cup granulated sugar
1
tsp ground cinnamon, ginger, or cardamom (optional)
6
tbsp butter, melted
3/4
cup brown sugar, packed
2
 1/2 tsp. unflavored gelatin
1
tsp ground cinnamon, plus more for dusting
1/4
tsp freshly ground nutmeg, plus more for dusting
1
tsp ground ginger
pinch ground cloves
3
eggs, separated
3/4
cup half-and-half, milk, or canned unsweetened coconut milk
1
tbsp orange liqueur, rum, or bourbon (optional)
1
 1/4 cups canned pumpkin
1
cup heavy cream, chilled
2
tbsp powdered sugar, sifted
Directions
1.
For crumb crust: Preheat oven to 350°F. In a medium, bowl combine cookie crumbs, the 3 Tbsp. granulated sugar, and 1 tsp. cinnamon (if using). Add melted butter; distribute well.
2.
Turn the mixture out into a 9-inch pie plate and evenly spread it over the bottom and up the sides. Using your fingers, the back of a measuring cup, or the rounded side of a coffee mug, press crumbs in firmly, trying to keep crust depth even on the sides and the bottom.
3.
Bake 6 to 8 minutes or until edges have gained a little color. Remove from oven; let cool.
4.
Meanwhile, for chiffon: Place brown sugar, gelatin, 1 tsp. cinnamon, the nutmeg, ginger, cloves, and 1/2 tsp. kosher salt in a saucepan; whisk together.
5.
In a bowl, mix egg yolks, half-and-half, and liqueur (if using). Add to brown sugar mixture; stir to combine. Let stand a few minutes.
6.
Heat mixture in pan over medium and stir in a figure-eight pattern until mixture comes to a boil. Remove from heat; stir in the pumpkin. Transfer mixture to a bowl. Refrigerate 1 hour.
7.
In a stand mixer or in a bowl with a hand mixer, beat egg whites until soft peaks form (tips curl). Sprinkle the remaining 1/3 cup granulated sugar over egg whites, continuing to beat until stiff peaks form (tips stand straight).
8.
Lightly fold beaten egg whites into chilled pumpkin mixture; don't overmix. (You may see some streaks but try to get it as homogeneous-looking as possible.) Spoon pumpkin mixture into crust. Chill 3 to 4 hours or overnight.
9.
For whipped cream: Chill a medium bowl and mixer beaters in the freezer. Beat heavy cream on low 1 minute. Increase speed to medium; beat 1 more minute. Increase speed to high and add powdered sugar, 1 Tbsp. at a time. Continue whipping 2 to 3 minutes until soft peaks form. Spoon or pipe onto pie. If you like, sprinkle with additional cinnamon and/or nutmeg.

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