Pumpkin Chiffon Pie with Gingersnap Pecan Crust
To convert this recipe for sweet potato pie, substitute mashed sweet potatoes for the pumpkin and omit the ginger. Puree the custard ingredients in a food processor before placing in a saucepan and bringing to a boil. Stir often while coming to a boil then proceed as directed. Be sure to use pasteurized egg whites or whites from pasteurized eggs since the meringue is not cooked. Adapted from Goldie Weigl and Epicurious.com.
14 (2-inch) gingersnaps (about 4 ounces)
1 cup pecans
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 envelope unflavored gelatin
2/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/4 cups mashed, cooked pumpkin
3 egg yolks
1/2 cup milk
3 egg whites, at room temperature
1/2 cup powdered sugar
Whipped cream, optional
Preheat the oven to 350 degrees.
Make crust: In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
Combine gelatin, brown sugar, salt, cinnamon, nutmeg, ginger, cooked pumpkin, yolks and milk in a medium saucepan. Bring to a boil over medium heat. Once boiling, remove from heat and place saucepan in a sink or roasting pan filled with ice water to cool down. The filling is cool enough when it mounds on a spoon.
Make the meringue: place egg whites in a mixing bowl. Beat on medium speed for about a minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high for 5 minutes or until stiff peaks form. Fold into pumpkin filling and fill cooled pie crust. Refrigerate for 2 hours before serving. Serve with whipped cream, if desired.
Yield: 8-10 slices.
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