Did you know that November 21 was *Pumpkin PIe Day*? I sure didn't! However, a landmark event such as this is too important for The Armchair Chef to ignore! I found three intriguing variations on Pumpkin Pie. One is below, the other two are at ILoveToBakePies.com and ILoveToBake.com I hope that you enjoy them!
TheArmchairChef.com CHIFFON PUMPKIN PIE RECIPE
November 21 is *Pumpkin Pie Day*. Here is a particularly SINFUL interpretation!
Ingredients
Crust Ingredients 2 cups crushed gingersnaps (several pulses in a food processor) 1/3 cup sugar 1/4 teaspoon ground ginger 6 Tbsp butter, melted
Filling Ingredients 1 envelope gelatin 1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 cup milk 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites) 2 Tbsp rum 1/4 cup granulated sugar Purée made from 1/2 of one medium sugar pumpkin* (1 3/4 cups) 1 cup heavy cream, softly whipped (for topping) Extra crushed gingersnaps (for garnish)
Step by Step
Crust Instructions Preheat the oven at 325°F. 1) Lightly butter a 9-inch deep-dish pie pan. 2) In a bowl, combine the crushed gingersnaps, sugar, ginger, and butter. 3) Press the mixture into the pie plate with the back of a spoon, making the top edge even all around. 4) Bake the crust for 8-15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up).
Filling Directions 1) In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. 2) Set the pan over medium heat and cook gently, stirring constantly, until the mixture thickens slightly. Do not let it boil! 3) Remove the mixture from the heat and let it cool. 4) Add the pumpkin purée and the rum. 5) Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds. 6) In an electric mixer, beat the egg whites and granulated sugar until the form stiff peaks. 7) Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites. (If you are concerned about eating raw egg whites, use egg white substitute, dried egg whites, that you can find in the grocery store.) 8) Pour the filling into the cooled crust. 9) Refrigerate for several hours. 10) Just before serving, spoon the whipped cream onto the filling and garnish with crushed ginger snaps. 11) Cut the pie into wedges. 12) Serve and Enjoy!
Celebrate *Pumpkin Pie Day*, November 21 with these fine recipes: ILoveToBakePies.com PUMPKIN-LEMON CREAM PIE ILoveToBake.com APPLE PUMPKIN PIE
Tink *When I dream, I cook and bake like an artist…*

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