posted by Julie Rieve 10-27-102 3:58 PM
Pumpkin Chiffon Pie in Gingersnap Crust
25 gingersnap cookies broken up (about 2 1/4 cups)
1 TBSP sugar
5 TBSPs unsalted butter melted
2 TBSPs plus 1 1/2 cups chilled heavy whipping cream
2 1/4 tsps unflavored gelatin (from 2 envelopes)
3 large egg yolks
1/2 cup packed gold brown sugar
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp salt
1 1/4 cups canned pure pumpkin (not pumpkin pie filling)
1/4 cup sugar
Crust: Preheat oven to 350 degrees F. Butter 9 inch glass pie dish.
Place sugar and gingersnaps in food processor and pulse until coarse crumbs appear. Transfer to bowl and stir in melted butter. Press crumb mixture over the bottom and sides of pie dish. Bake about 6 minutes. Transfer to rack and cool; push crumbs in place if needed with the back of a spoon.
Filling: Place 2 TBSPs of cream in small cup. Sprinkle gelatin over. Let stand until gelatin softens and all of cream is absorbed about 20 minutes.
Combine 1/2 cup of cream, egg yolks, brown sugar, spices and 1/4 tsp of salt in heavy saucepan. Whisk until well blended. Whisk over medium-heat until gelatin dissolves and custard thickens enough to coat the spoon about 7 minutes (do no boil). Immediately transfer custard to a bowl; whisk in pumpkin and 1/4 cup of sugar. Place bowl with custard over bowl of ice and water. Let cool until mixture is cold and begins to set, stirring occasionally about 25 minutes.
Beat remaining 1 cup of cream in medium bowl until peaks form. Fold half of the cream mixture into the pumpkin mixture. Transfer filing to prepared cooled crust. Spoon remaining whipped cream into pastry bag fitted with small star tip. Pipe cream in rosettes around edge of pie. Chill until set at least 3 hours or overnight.
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