Chiffon Pumpkin Pie

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2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chiffon Pumpkin Pie"

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We’ve been making the original recipe of this pie for 10 years. After a day of overeating, the lightness of this pie is just what the Doctor ordered for the last course.

It wasn’t hard to turn a pumpkin pie into an Indian delight. Squash and pumpkins have been in India for centuries. The filling's cinnamon, nutmeg, ginger and cardamom are staples in Indian cooking already. We simply added chopped coconut to the crust and boosted the ginger profile with the addition of crystallized ginger into the filling and as a garnish.


Ingredients

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For the crust:
14 2" gingersnaps; (about 4 ounces)
1 cup almonds; (about 4 ounces)
1/4 cup granulated sugar
1/2 stick unsalted butter; melted and cooled
1/2 cup sweet shredded coconut; finely chopped.
For filling:
1 envelope unflavored gelatin
2 tbsp brandy; rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp crystallized ginger; chopped
1/4 tsp nutmeg; freshly grated
1/4 tsp salt
3/4 cup Heavy cream

Original recipe makes 8

Servings  

Preparation

Here’s what you do:

Preheat oven to 350°F.

1. Make the crust: In a food processor grind gingersnaps, almonds, coconut 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.

2. Make filling: In a small bowl sprinkle gelatin over brandy, rum, or water and let stand. In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.

3. Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.

4. In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten.

5. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.

6. Top each serving with whipped cream and garnish with chopped crystallized ginger.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 436 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is the closest recipe to one I found 40yrs ago. I lost it when we moved a decade ago and have been searching ever since. The only thing I do different from this one is that I follow the old recipe's direction to thinly slice the Crystalized ginger and 'line' the crust with the slices. Then you spoon a little bit of the juices the ginger came in over the spaces between the slices. THEN you pour the pumpkin mix over carefully so you don't dislodge any of the slices. You don't put any pieces of ginger in the whipped cream but you use about 1/2 tsp of the juice when you whip it. Gives you slight gingery tang to whipped cream, great any time with any more-savory pie or cake or?
YorkieHag 10 months ago
Garnish: Chopped crystallized ginger sprinkled over the just out of the oven pie Accompaniment: Whipped cream with finely ground cardamom dolloped over the top [I posted this recipe.]
Herbal 5 years ago
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