View Full Version : Pumpkin chiffon pie

Kitchen Witch
November 2nd, 2011, 06:00 PM

2 tbsp fresh orange juice
2 tbsp cold water
1 envelope (1 tbsp) unflavored gelatin
1 cup packed brown sugar
2 cups pumpkin puree, canned or fresh
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
3 egg yolks
1/4 tsp salt
2 tsp finely grated orange zest
3 egg whites
2 tbsp granulated sugar
1 cup heavy cream
9-inch baked pie shell or cookie crumb crust

At least four hours before serving this dessert, combine the orange juice and water in a small dish. Sprinkle the surface with the gelatin and set aside for 5 minutes to soften.

Combine the brown sugar, pumpkin puree, spices, egg yolks, and salt in a saucepan. Cook over medium heat uint9il thickened, stirring constantly. Remove from heat and add the softened gelatin, stirring until it is dissolved.

Stir in the orange zest and pour the mixture into a large bowl. Refrigerate until mixture becomes cool and syrupy, about 30 minutes.

Beat the egg whites until soft peaks form, then add the sugar and beat until slightly stiffer peaks form. Whip the cream just until soft peaks form. Fold the egg whites into the pumpkin mixture, then fold in half of the whipped cream. Pour the filling into the pie crust. Spoon dabs of the remaining whipped cream on top. Run the blade of a kitchen knife around the filling to swirl the two mixtures together. Refrigerate for about 3 hours, or until set.