PUMPKIN CHIFFON PIE

1 1/4 cups (300 mL) gingersnap crumbs
1/3 cup (75 mL) butter, melted
1 tbsp (15 mL) sugar
3/4 cup (175 mL) whipping cream
1/2 cup (125 mL) sugar
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground allspice
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) salt
1 envelope unflavoured gelatin
3 egg yolks
1 can (14 oz / 398 mL) pure pumpkin
1 1/2 tsp (7 mL) vanilla
1 cup (250 mL) whipping cream, whipped
Sweetened whipped cream

To prepare crust, combine crumbs, melted butter and 1 tbsp (15 mL) sugar in a bowl until blended. Press mixture onto bottom and up sides of a 9 inch (23 cm) pie plate. Bake at 350ºF (180ºC) for 8 minutes. Cool crust completely in pan on a rack. Meanwhile, to prepare filling, combine 3/4 cup (175 mL) cream, 1/2 cup (125 mL) sugar, cinnamon, ginger, allspice, nutmeg and salt in a medium saucepan. Sprinkle gelatin over cream mixture. Let stand for 5 minutes or until gelatin is softened. Bring to a boil over medium heat, stirring constantly. Remove from heat. Whisk egg yolks until thick and creamy. Gradually whisk half of hot cream mixture into beaten egg yolks. Gradually whisk egg yolk mixture back into remaining hot cream mixture in saucepan. Cook over low heat, stirring constantly, until mixture is thickened and coats a spoon, about 5 - 7 minutes. Do not boil. Remove from heat; stir in pumpkin and vanilla. Transfer to a bowl and cool to room temperature, stirring occasionally. Fold in whipped cream until blended. Spoon filling into crust. Cover and refrigerate for at least 4 hours or up to 24 hours. Garnish with sweetened whipped cream. Serves 8.

 
Last updated on January 23, 2018