Chiffon Pumpkin Pie

The recipe for this was found at Simply Recipes. I changed it up just a bit. It is very heavy on pumpkin flavour.

1 small (pie / sugar) pumpkin
pumpkin-pecan butter (optional, available from Williams-Sonoma)

2 c crushed gingersnaps
1/3 c sugar
1/4 tsp ground ginger
6 tbsp butter, melted

1 envelope gelatin
1/2 c brown sugar
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinammon
1/2 c milk
3 egg yolks
2 tbsp - 1/2 c rum

3 egg whites
1/4 c sugar

1 c heavy cream


• preheat oven to 325
• cut top off of pumpkin and place face down on a baking sheet.
• place in oven for about 40 minutes, until flesh is soft.
• Let cool slightly, then scoop softened flesh out with a spoon.
• blend in food processor to form puree. You want about 1 3/4 c. I was a little short so bulked it up with pumpkin pecan butter.
(Feel free to skip this and just buy canned puree.)

• crush gingersnaps in food processor.
• mix in sugar, ginger and butter and pulse until coarse meal.
• press into ungreased 9" springform pan, with sides about 1 - 1 1/2"
• bake for 8-15 minutes
• let cool completely

• in heavy saucepan, mix together gelatin, sugar, spices, milk and egg yolks over medium heat, stirring constantly
• let mixture thicken without boiling over
• remove and let cool and thicken further
• stir in pumpkin puree and rum
• refridgerate until thick (able to form into mounds), stirring frequently

• beat together whites and sugar until stiff peaks form
• fold into thickened pumpkin puree
• spoon into cooled pie crust. Refridgerate for several hours.

• whip cream to garnish and dust with excess gingersnap crumbs


(The pie is light but heavy on flavour. May turn off those who aren't too into pumpkin pie. But who is, really?)

Monday, October 7, 2007
My First Thanksgiving Dinner
(with Jeannette, Craig, Geoff, Mat, Ben, Francine and Derek, who missed the pie)