This is another recipe that has been around for a long time and it originated from an official recipe in a Cooking Light magazine and was transformed by me over time. Did you know that chiffon pies are basically the same pie but with a light and fluffy meringue of whipped egg whites and sugar added to it? I made it that way for at least 3 years before I decided to change it because this type of meringue, called French meringue (thank you Great British bake off for knowing there's more than one kind) is supposed to be baked. Technically, in the US with the plethora of pasteurized eggs, there are less concerns about eating raw egg, but I made this at family gatherings. I didn't want to be responsible for making someone sick, so I swapped out the meringue for whipped cream and it still tastes as good and so much lighter than a regular pumpkin pie. I plan to try using a Swiss meringue the next time, but my first attempt was a failure. This should really be called pumpkin cream pie since I don't use the meringue, but it's my alteration of a pumpkin chiffon pie and I will call it what I want.
Kathy's Pumpkin "Chiffon" pie
(Everyone loves this pie, but it is a special favorite of my son and my one niece)
SHOULD CHILL OVERNIGHT!! But it can make do for a 4-6 hour chill in a pinch.
Crust
One 10 in springform pan OR eight 4 in springform pans
10-20 Chewy Molasses cookies ** See below if you use store bought
Filling
1 pack gelatin
1/4 cup cold water
3 eggs (room temperature)
3/4 cup sugar (150g) - 1/4 cup &1/2 cup portions
1 1/4 cup pumpkin puree (300 g)
1 1/4 cup heavy whipping cream - 1/2 cup & 3/4 cup portions
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice (the best spice for autumn flavors)
1/2 tsp salt
Directions:
Preheat oven to 350
Pulse cookies to a crumble (add butter if you are using store bought cookies). Press into the bottom of the pan. You can use more (20) cookies if you want the crust to mold up around the edges, less (10) if you want it to be just the bottom.
Bake crust for 10 minutes. Set aside to cool.
Sprinkle gelatin over 1/4 cup cold water and let sit.
Here comes the complicated step. If you have a double boiler use that, if not, a metal mixing bowl that will fit over another pot of simmering water will do.
Combine eggs, 1/4 cup sugar, pumpkin, 1/2 cup cream, spices, and salt in the metal bowl. Move the metal bowl over the heat and continuously whisk for 8-10 minutes (or until it reaches 150 degrees on a candy thermometer).
Set the pumpkin aside to cool. You can quicken the cool time by placing the bowl in another bowl with ice water.
This step is easier with a stand mixer if you have one. Also, if you put your mixing bowl and whisk attachment in the freezer 10 minutes earlier, it really helps the process. In a separate mixing bowl, add the remaining 3/4 cup of cream and beginning whipping on a medium high speed. Slowly add the remaining 1/2 cup of sugar. Move speed to high and continue whisking until stiff peaks form.
Check the pumpkin mixture has cooled, and fold in half of the whipped cream, folding in gently so it doesn't loose all of the volume.
Use a 1/3 cup to scoop into the 8 individual 4 inch springform pans or pour into 10 in springform pan. Chill overnight or at least 4-6 hours.
Refrigerate the remaining whipped cream and add a dollop for each serving, or transfer to a piping bag to make it look pretty. Enjoy.
** Any kind of gingersnap will do but it also goes well with my pumpkin oatmeal butterscotch chip cookies (recipe coming soon) or the gluten free Pumpkin Cranberry White Chocolate Chip cookies and since there's no flour in this pie, that makes it a completely gluten free dessert. If you use store bought gingersnaps, you will need to mix with approximately 2-3 TBS of butter for the crust.
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