As the week of Thanksgiving countdowns from the calendar every year, I am amazed at the power of my senses and how the amber and cinnamon colors of fall associate with the warmth of family gathered around blessed bounty. When I first saw this recipe for Pumpkin Chiffon Pie in Bon Appetit, I knew the blend of nutmeg and the folding of pumpkin with peaked egg whites would the perfect ending hue to represent our annual day of grace.
Pumpkin Chiffon Pie
For the crust:
2 c crumbled ginger snaps
1/4 c sugar
1 tsp. ground cinnamon
6 Tbsp. butter, melted
For the filling:
1 Tbsp. powdered gelatin
3 eggs, separated
3/4 c sugar
1 1/4 c fresh cooked or canned pumpkin
1/2 c whole milk
1/2 tsp. ground cinnamon
1/4 whole nutmeg, grated, or 1/2 tsp. ground nutmeg
1/4 tsp. salt
Freshly whipped cream
1. Preheat the oven to 350 degrees F. Put the crumbled cookies into a large resealable plastic bag and seal, pressing out the air. Roll back and forth over the bag with a rolling pin until the cookies are ground into fine crumbs. (Or alternately, finely grind the ginger snaps in a food processor.)
2. Transfer the crumbs to a large mixing bowl and stir in the sugar and cinnamon. Drizzle the melted butter over the crumbs and stir to combine, pat the mixture evenly in to a 9-inch pie pan and bake for 5 minutes. Remove from the oven and set aside to cool.
3. Soak the gelatin in 1/4 cup cold water. Put the egg yolks, 1/4 cup of the sugar, the pumpkin, milk, cinnamon, nutmeg, and salt in a saucepan and cool over medium heat, stirring until thickened, about 10 minutes. Stir in the softened gelatin, then transfer to a large mixing bowl and allow to cool.
4. Beat the reserved egg whites in a large mixing bowl on medium speed until foamy. Continue beating, gradually adding the remaining 1/2 cup sugar until egg whites are thick, glossy, and hold off soft peaks. Fold the whites into the filling, taking care not to deflate the whites.
5. Pour filling into the baked pie crust and smooth the filling with a spatula. Chill until set, about 2 hours. Serve with dollops of the whipped cream.
LBDujour 