Melinda makes this pumpkin pie every fall.. it's to die for !
PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Preheat oven to 350°F.
In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
Top each serving with whipped cream and garnish with nuts.
One 9 inch pie.
Wendy has suffered from morbid Obesity all of her life. This blog contains stories from the past and present. How her weight has affected her life. With daily updates and inserts, this all attributes to her recent decision (January 1, 2008) to begin her massive weight loss project. Her goal is to lose 200 pounds by her 50th birthday, being July 23, 2009. On July 1st Wendy reached a goal of weighing 250 pounds, but there after she unfortunately went off the diet. On Jan 1, 2011 Wendy started her weight-loss journey once again. An accomplished classical horn player, Wendy has performed with the Kitchener Waterloo Symphony , the Niagara Symphony, and the Toronto Symphony Orchestra. As a chamber musician she has performed with the Toronto Chamber Orchestra, Amici Chamber Ensemble and Network Winds. Wendy is also Executive Director of the Community Folk Arts Council of Toronto.