Mimi’s Chiffon Pumpkin Pie |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 12 |
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This was a recipe my mom and my grandmom used for every Thanksgiving and Christmas. It was scratched in on the inside of her favorite cookbook. It is an unbelievable flavor and consistency...you'll see. Ingredients:
1 (29 ounce) can pumpkin |
1 cup brown sugar |
1 cup half-and-half |
6 egg yolks |
2 teaspoons cinnamon |
2 teaspoons nutmeg |
1 teaspoon ginger |
1/4 teaspoon clove |
4 drops orange extract |
1 teaspoon salt |
4 teaspoons unflavored gelatin |
1/2 cup cold water |
6 egg whites |
2/3 cup sugar |
1 cup heavy cream |
2 tablespoons confectioners' sugar |
1 1/2 cups finely crushed gingersnap cookies |
1 cup finely crushed graham cracker (7 squares) |
4 tablespoons light brown sugar |
1/2 cup melted butter |
Directions:
1. Read whole recipe before starting.
2. Filling:.
3. Put water in boiler saucepan and put on medium heat. (Make sure double boiler will not spill water when inserted in boiler saucepan.) Mix together pumpkin, brown sugar, half & half, egg yolks, cinnamon, nutmeg, ginger, cloves, orange extract, and salt in a medium double boiler. Cook over medium heat stirring until thick, 10-15 minutes.
4. Gelatin:.
5. While cooking pumpkin mix, pour 1/2 cup of water in small bowl. Sprinkle gelatin, evenly, over water and let soften for 5 minutes. Add to pumpkin mixture stirring to dissolve gelatin. Cool.
6. Chiffon:.
7. Beat egg whites until frothy. Add 2/3 cups sugar slowly, continuing to beat until stiff peaks form. Fold whites into pumpkin mixture.
8. Pour mixture into prepared pie shell and chill overnight.
9. Whipped Cream:.
10. Just before serving, whip cream with confectioner’s sugar.
11. Gingersnap-Graham Crusts:.
12. Preheat oven to 350 or 300 degrees (see below).
13. Make sure the cookies and crackers are finely crushed! When you think they are fine, crush one more time.
14. In large bowl combine 3/4 Cup Finely Crushed Gingersnap, 1/2 Cup Finely Crushed Graham Crackers, and 2 Tablespoons Light Brown Sugar.
15. Stir in 1/4 Cup Melted Butter.
16. Spread evenly on bottom and sides of 9-inch pie plate.
17. Bake silver pan at 350F, glass pan at 325F, or dark pan at 300F for 8-10 minutes. Cool on wire rack.
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