Process the cookies with the nuts in food processor, the sugar, salt and cinnamon, until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated.
Using your fingers or the back of a spoon, begin by pressing the mixture into the bottom of the pie pan and partway up the sides. To keep the crumbs from sticking to your fingers, it helps to wrap a piece of plastic over the crumbs and press them through the wrap. Then switch to a flat-bottomed straight-sided measuring cup or glass to smooth the crumbs over the bottom and all the way up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.
To create an attractive top edge: As you press the crumbs against the sides, they will rise above the rim. Use your left index finger to press against them from the other direction, forming a little ridge or peak. Chilling the crust for a few minutes firms the butter and makes this task easier.
Chill the crust when done and move on to making the Chiffon.
Make the custard filling:
1. In a small bowl, place the water and sprinkle the gelatin on top. Set it aside for at least 3 minutes.
2. In a small heavy saucepan, stir together the pumpkin, 1/2 cup of the sugar, the spices and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes or until thick and shiny. Scrape the mixture into a food processor fitted with the metal blade and process for 1 minute. Scrape the sides of the work bowl. With the motor on, add the milk, processing until incorporated. Add the egg yolks one at a time, processing just to incorporate, about 5 seconds after each addition. Add the gelatin mixture and pulse in.
3. Return the mixture to the saucepan and heat, stirring constantly, for about 3 minutes or until thickened slightly (160 to 170 F). Pour mixture into a medium bowl and set it aside.
A MAXIMUM OF 20 MINUTES BEFORE USING IT, MAKE THE MERINGUE
4. In a mixing bowl, beat the egg whites on low speed until foamy. Add the cream of tartar and beat at high speed until soft peaks form when the beater is raised slowly. Gradually beat in the remaining 1/4 cup of sugar, beating until stiff peaks form when the beater is raised. Set the meringue aside.
5. Chill the pumpkin custard by placing the bowl in a bowl of ice water with about a tablespoon of salt added to speed chilling. Stir occasionally for the first 10 minutes and then slowly but constantly for about 10 minutes longer. (If you prefer, you can refrigerate the mixture, stirring occasionally for the first 10 minutes and then every few minutes.) When a small amount dropped from the spoon mounds very slightly on the surface before disappearing, immediately remove the bowl from the water bath and, using a whisk, fold in the meringue just until blended. This custard is very thick so it does not need to set fully in order to keep the meringue evenly dispersed. There will be about 5 cups of filling, so it will mound nicely in the pie shell. Pour it at once into the prepared pie shell and refrigerate until set, at least 2 hours.
To serve: If desired, pipe rosettes of whipped cream on top of the pie and garnish with the coarsely chopped, toasted pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (82%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 200.9mg||62 %|
|Sodium 72.8mg||3 %|
|Potassium 117mg||3 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.1g|
|Protein 7.3g||10 %|
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Calories per serving: 194
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