Pumpkin Pecan Chiffon Pie
|Graham cracker crumbs||1 Cup (16 tbs)|
|Ground pecans||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), softened|
|Grated nutmeg||1⁄4 Teaspoon|
|Pumpkin puree||1 1⁄3 Cup (21.33 tbs)|
|Eggs||4 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Ground cloves||1⁄8 Teaspoon|
|Unflavored gelatin||1 Tablespoon|
|Whipped cream||1⁄2 Cup (8 tbs) (For Garnishing)|
|Pecans||5 (For Garnishing)|
Make the piecrust: Combine all the ingredients and press the mixture into the bottom and sides of a 9 inch piepan.
Bake at 350°F for 15 minutes and let cool.
In a saucepan combine the pumpkin, egg yolks, 1/2 cup of the sugar, the heavy cream, cinnamon, salt, ginger, nutmeg, and cloves and cook the mixture over moderately low heat, stirring, until it thickens.
Heat the gelatin mixture until it is dissolved and stir it into the pumpkin.
Chill until cool.
In a bowl beat the whites to soft peaks, add the remaining sugar a little at a time, and continue beating until the whites form stiff peaks.
Beat in the vanilla.
Stir one fourth of the whites into the pumpkin mixture and fold in the remaining whites.
Spoon the filling into the shell and chill until set.
Garnish the top of the pie with the whipped cream and whole pecans before serving.