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Pumpkin Pecan Chiffon Pie

American.Kitchen's picture
Ingredients
  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
  Cinnamon 1⁄2 Teaspoon
  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)
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Unflavored gelatin 1 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Whipped cream 1⁄2 Cup (8 tbs) (For Garnishing)
  Pecans 5 (For Garnishing)
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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1 Comment

Anonymous's picture
Part of the instructions were cut off when I used the "Print" button. I had to come back & write it in. I'm glad a read through it before I started to make it. Can it be fixed?