November 16, 2012

Pumpkin Chiffon Pie

Thanksgiving is just around the corner and we are getting ready to make our favorite things, one of which is this delicious pie.  It's pumpkiny and spicy but not dense like most pumpkin pies.  

First you will need a baked pie crust. This is the recipe I use - it's nothing fancy but it works.  

2 cups flour
1/2 tsp. salt
2/3 cup shortening
6 to 7 tbls. cold water
1 1/2 tsp. cinnamon (completely optional, but I just like cinnamon in the crust sometimes)

Stir together flour and salt.  Cut in shortening until pieces are small peas.  Sprinkle 1 tbls. of water over part of the mixture; gently toss with fork and push to side of the bowl.  Repeat until all is moistened. Form into a ball and roll out on a lightly floured surface.  Transfer to pie dish and ease it in.  Trim pastry and do whatever decorative thing you like to the edges.  Prick sides and bottom of pastry generously with the tines of a fork.  Prick where bottom and sides meet all around the pie shell.  Bake in a 450 degree oven for 10 to 12 minutes or until golden.  Cool on a wire rack.  

I opted for the natural look around the edges.
(fine, I was just too lazy to do anything fancy) 

For the filling, follow this recipe:

Combine the following in a saucepan and cook over medium heat:

1 envelope unflavored gelatin
1/3 cup brown sugar
1/3 cup white sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1 1/4 cup pumpkin
1/2 cup milk
3 egg yolks (make sure you keep the 2 of the egg whites in a separate bowl!)

Stir constantly until it boils and the gelatin is all dissolved. Let cool.

Whip 2 egg whites until peaks form.  Add 1/2 cup sugar towards the end to make the meringue.  
Whip 1/2 cup cream.  

Fold meringue and whipped cream in to the pumpkin mixture.  Pour into already baked pie crust and put in the fridge to chill.

Serve with whipped cream.  

mmmmm, pie

1 comment:

  1. I like to make pumpkin chiffon with a ginger snap cookie crust. YUM! Have a great Thanksgiving this week!


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