Serve this pumpkin chiffon pie as a lighter textured alternative to traditional pumpkin pie. Topped with a maple-laced layer of cream and a beautiful, spicy garnish of gingersnaps, it's sure to appeal to dessert lovers of all ages.
Yield: 8 slices of pie
- 1 small envelope unflavored gelatin
- 1/2 cup packed brown sugar
- 1 tablespoon brandy (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/16 teaspoon ground cloves
- 2 egg yolks
- 1 cup pumpkin puree
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 graham or gingersnap piecrust
- 1 1/2 cups maple cinnamon whipped cream
- 4 gingersnaps, cut in half
Stir the gelatin, sugar, brandy, if using, seasonings, egg yolks, pumpkin, and milk together in a medium saucepan set over medium heat. Continue cooking and slowly stirring the mixture until it comes to a gentle simmer. Remove it from the heat and allow it to chill in the refrigerator for 1 hour.
In a chilled bowl, beat the heavy cream on high speed until stiff peaks form. Gently stir 1/4 of the whipped cream into the chilled pumpkin mixture. Fold the remainder of the whipped cream into it.
Spoon the pumpkin chiffon into the crust and then smooth the surface. Spread the maple cinnamon whipped cream onto the pie and smooth the surface. Garnish the pie with the gingersnap halves, cut side down.
This pumpkin chiffon pie recipe makes 8 servings.