Pumpkin Orange-Spice Chiffon Pie with a Ginger Snap Crust

  • Serves: Makes one 9-inch pie
  • Baking Temp (degrees F): 375 crust
  • Views: 6600
  • Comments: 3

Recently, Premium Member dillonsmimi, asked for a Pumpkin Chiffon Pie Recipe, for the fall! I created one for her.

Gingersnap Cookie Crust:
1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
1/4 cup sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted

Pumpkin Chiffon Pie Filling:
2 envelopes or 4 1/2 teaspoons Knox unflavored gelatin; packets are 0.25 ounces each / 2 1/4 teaspoons each
1/4 cup cold water

1 3/4 cups (15-ounce can) solid pack canned pumpkin puree; I like prefer the Libby's brand
4 large egg yolks
4 large pasteurized egg whites; because the egg whites are not cooked, use pasteurized egg whites - they are safe from salmonella
3/4 cup sugar
1/2 cup dark brown sugar, packed
2/3 cup evaporated milk
2 tablespoons butter
2 teaspoonw ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

2 teaspoons orange peel or 1/4 teaspoon orange oil, optional

Whipped cream

SARAH SAYS: To make gingersnap cookie crumbs
1. Place gingersnap cookies in a food processor fitted with a steel blade.
2. Pulse the food processor several times until the graham crackers are ground into fine crumbs.

1. Position an oven shelf in the middle of the oven and preheat it to 375 degrees F.

2. Grease 9-inch deep-dish pie plate.

3. In the pie pan or in a bowl, lightly toss the crumbs and sugar until well combined.

Drizzle with melted butter and mix together.

4. Press the graham cracker crust mixture into the bottom and up the sides of the pan with your fingertips.
SARAH SAYS: Use a 1/4-cup measuring cup to tap down crust and to define the inside corners (place cup right next to side of crust. When you tap it down, the edge of the measuring cup will define the corners for your tart). Make sure the crust is evenly distributed and the side is compacted.

5. Bake the shaped crust on a baking sheet in a preheated oven for 6 - 8 minutes until it smells done and the crust is just becoming firm. Looks are deceiving.

Slide the baked crust from the baking sheet to a wire cake rack to cool completely in its pan.

The baked crust keeps at room temperature for a few days. Can be frozen for a month or more.

1. In a small, wide bowl, sprinkle the gelatin evenly over the water. Set aside for 3 minutes while it absorbs the water.

2. In a medium saucepan, under medium heat, cook together the 1/2 cup sugar, brown sugar, egg yolks, pumpkin puree, evaporated milk, butter, cinnamon, ginger, nutmeg and salt for 7 to 10 minutes, stirring constantly with a wire whisk until mixture simmers and makes sputtering noises, and thickens.
SARAH SAYS: When the mixture boils, it erupts from the bottom and makes sputtering noises.

Remove from heat.

3. Place bowl with gelatin over small pot of simmering water until the gelatin is dissolved.

4. Add the dissolved gelatin to the pumpkin mixture and mix thoroughly.

Transfer pumpkin filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until cooled. Remove bowl from ice water.

5. In a large bowl beat egg whites until soft peaks form. Gradually mix in the remaining 1/4 cup sugar, and continue beating until firm peaks form.

6. Fold egg whites into the cooled pumpkin mixture, in two portions.
SARAH SAYS: Make sure you thoroughly fold the ingredients together.

7. Scoop mixture in the prepared crust and chill until set, about three hours, or preferably overnight, before serving.
SARAH SAYS: Cover with plastic wrap after 1 hour.

Serve with whipped cream and sprinkle with a touch of nutmeg.

Pie must remain refrigerated. Keeps for a few days. Does not freeze.

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