PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST
This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!
Provided by Ppaperdoll
Categories Pie
Time 42m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
- For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
- In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
- Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
- Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
- Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
- Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.
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Hammad Rathore
[email protected]The pie was okay, but I wasn't a huge fan of the gingersnap crust. I think a traditional graham cracker crust would have been better.
Mystic Scaler
[email protected]Easy to follow recipe. The pie turned out perfectly. I used a store-bought gingersnap crust to save time and it worked great.
Sbonga Mchunu
[email protected]This was the best pumpkin pie I've ever had! The gingersnap crust was the perfect complement to the creamy pumpkin filling. I will definitely be making this pie again and again.
gachaash 1352
[email protected]The pie was easy to make and turned out beautifully. The gingersnap crust was a nice touch, but I found the filling to be a bit too sweet for my taste.
KazosEdition
[email protected]This pumpkin chiffon pie was a delightful surprise! The gingersnap crust added a unique and flavorful twist to the classic pumpkin pie. The filling was light and fluffy, with just the right amount of sweetness. I will definitely be making this pie ag