Pumpkin Chiffon Pies Recipe

Crust:

1. Preheat oven to 350 degrees F. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among 6 5-inch pie plates, pressing into bottom and up sides.

2. Place on a baking sheet, and bake for 11 to 13 minutes until darkened and firm. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool.

Filling:

1. Sprinkle gelatin over cold water in a bowl. Let stand for about 5 minutes until softened.

2. Combine pumpkin, egg yolks, ¼ cup of granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, for about 8 minutes until mixture begins to thicken. Do not boil. Remove from heat.

3. Stir in gelatin mixture until dissolved. Let cool completely.

4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining granulated sugar, beating until stiff peaks form. Whisk ⅓ of beaten egg whites into cooled pumpkin mixture.

5. Gently fold in remaining whites. Spoon into pie shells, and refrigerate for at least 1 hour or up to 2 hours.

Garnish:

1. Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook for about 5 minutes until reduced by half.

2. Add pumpkin pieces, and reduce heat. Simmer gently for about 8 minutes until tender and translucent. Pour into a bowl, and let cool completely.

3. Top each pie with 3 or 4 pumpkin pieces, discarding syrup.

4. Serve immediately and enjoy.