Categories Dairy Egg Ginger Dessert Bake Thanksgiving Pecan Brandy Pumpkin Gourmet Kidney Friendly Peanut Free
Yield One 9 inch pie
Number Of Ingredients 20
Steps:
- Make Crust:
- In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
- Make filling:
- In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
- In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
- Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
- Top each serving with whipped cream and garnish with nuts.
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omereli10
[email protected]This was my first time making a pumpkin chiffon pie, and it turned out great! The crust was easy to make and the filling was light and fluffy. I will definitely be making this pie again.
Monnaf ali
[email protected]I love this pie! The crust is so unique and flavorful, and the filling is light and fluffy. I've made it several times for different occasions, and it's always a hit.
Chipo Lungu
[email protected]This pie was easy to make and turned out great! I used a store-bought crust to save time, but the homemade crust is definitely worth the extra effort. The filling was smooth and creamy, and the spices were perfectly balanced.
Amuzu Edoh
[email protected]I've made this pie several times and it's always a hit! The crust is so unique and flavorful, and the filling is light and fluffy. I highly recommend this recipe!
Tramell Grier
[email protected]This pie was a bit more time-consuming to make than I expected, but it was worth it! The crust was delicious and the filling was light and fluffy. I would definitely recommend this recipe.
Silas anochie
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the unique flavor of the gingersnap pecan crust. The filling was also very light and fluffy. I will definitely be making this pie again.
Tess fire
[email protected]This was my first time making a pumpkin chiffon pie, and it turned out great! The crust was easy to make and the filling was light and fluffy. I will definitely be making this pie again.
Awup Peter
[email protected]I love this pie! The crust is so unique and flavorful, and the filling is light and fluffy. I've made it several times for different occasions, and it's always a hit.
Shawn Filan
[email protected]This pie was easy to make and turned out great! I used a store-bought crust to save time, but the homemade crust is definitely worth the extra effort. The filling was smooth and creamy, and the spices were perfectly balanced.
Jedida Wanja
[email protected]I've made this pie several times and it's always a crowd-pleaser. The gingersnap pecan crust is the perfect complement to the pumpkin filling. I highly recommend this recipe!
OratileB
[email protected]This pie was a hit! I made it for Thanksgiving and everyone loved it. The crust was delicious and the filling was light and fluffy. I will definitely be making this pie again.