How To Make Pumpkin Chiffon Pies
Make holidays extra special with these spiced pumpkin chiffon pies, made with a flaky pie crust and creamy pumpkin filling, for a luscious chilled treat.
- ¼cupgranulated sugar
- ¼tspcoarse salt
- 4tbspunsalted butter,plus 2 tsp more
- 1envelopeunflavored gelatin
- ¼cupcold water
- 1¼cupspumpkin,or fresh pumpkin puree
- 3large eggs
- ¾cupgranulated sugar
- ½cupwhole milk
- ¼tspcoarse salt
- ½tspground cinnamon
- ¼tspground ginger
- ground nutmeg
- ¼small sugar pumpkin
- 1½cupslight brown sugar,packed
- 2cinnamon sticks
- 1pcfresh ginger,peeled
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.
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.
Sprinkle gelatin over cold water in a bowl. Let stand for about 5 minutes until softened.
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.
Stir in gelatin mixture until dissolved. Let cool completely.
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.
Gently fold in remaining whites. Spoon into pie shells, and refrigerate for at least 1 hour or up to 2 hours.
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.
Add pumpkin pieces, and reduce heat. Simmer gently for about 8 minutes until tender and translucent. Pour into a bowl, and let cool completely.
Top each pie with 3 or 4 pumpkin pieces, discarding syrup.
Serve immediately and enjoy.
- Calories: 1698.80kcal
- Fat: 44.69g
- Saturated Fat: 13.98g
- Trans Fat: 10.38g
- Monounsaturated Fat: 13.97g
- Polyunsaturated Fat: 5.83g
- Carbohydrates: 307.71g
- Fiber: 4.33g
- Sugar: 181.86g
- Protein: 19.90g
- Cholesterol: 118.43mg
- Sodium: 1295.42mg
- Calcium: 286.33mg
- Potassium: 1306.43mg
- Iron: 39.63mg
- Vitamin A: 412.91µg
- Vitamin C: 6.48mg
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