Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

Gingersnap crust:

1-3/4 c. gingersnap crumbs (about 30)
1/2 c. butter, melted
1/4 c. confectioners’ sugar

Pumpkin Filling:

1 envelope unflavored gelatin
3 eggs
1-1/2 c. canned pumpkin
1-1/4 c. granulated sugar
1/2 c. milk
1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
3/4 c. heavy cream, whipped
candied red cherries
Nutmeg

Make gingersnap crust. In medium bowl, combine crumbs, butter and confectioners’ sugar, stirring with fork to mix well. With back of metal spoon, press crumb mixture on bottom and side (not on rim) of 9″ pie plate. Refrigerate until ready to fill. Make pumpkin filling: sprinkle gelatin over 1/4 c. cold water in measuring cup; set aside to soften.

Separate eggs; place whites in large bowl of electric mixer, yolks in double-boiler top. Set whites aside to warm to room temperature. Beat egg yolks slightly with wooden spoon. Stir in pumpkin, 3/4 c. granulated sugar, the milk, salt, cinnamon, ginger and nutmeg. Cook over boiling water (water should not touch bottom of double-boiler top), stirring frequently, until mixture becomes very thick–30 minutes.

Add gelatin, stirring until gelatin is dissolved. Remove pan from hot water. Turn into medium bowl; set in a larger bowl of ice cubes to chill, stirring occasionally, until mixture mounds when dropped from spoon–20 minutes.

Meanwhile, at high speed, beat whites until soft peaks form when beater is slowly raised. Beat in remaining 1/2 c. granulated sugar, 2 T. at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. With rubber scraper or wire whisk, gently fold gelatin mixture into egg-white mixture just until combined. Turn into pie shell, mounding in center. Refrigerate until firm–2 hours.

To serve: Decorate edge with whipped-cream ruching, put through pastry bag with No. 5 rosette tip. Garnish with candied cherries and a sprinkling of nutmeg. Makes 8 servings.

Note: This pie is better if not held overnight before serving.