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  • pumpkin chiffon pie

Pumpkin Chiffon Pie

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Description

Chiffon pies were invented in 1926 by “Pie King” Monroe Boston Strause out of Los Angeles, CA. This lightweight and airy pie was named by his mother after the fabric of a similarly light texture.

Ingredients

  • 34 gingersnaps, or enough to yield 2 1/4 cups ground crumbs
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted
  • 2 3/4 teaspoons unflavored powdered gelatin
  • 3 tablespoons cold water
  • 3 large eggs
  • 3/4 cup granulated sugar, divided
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 cup lowfat buttermilk
  • 1/4 cup heavy cream
  • 1 cup pumpkin puree
  • 1 teaspoon unflavored powdered gelatin
  • 1 tablespoon cold water
  • 1 cup cold heavy cream
  • 1/4 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla extract

Directions

  1. Gather the ingredients. Preheat the oven to 350 F.
  2. Combine the gingersnaps, sugar, and salt in the bowl of a food processor. Pulse until it yields fine crumbs.
  3. With the food processor running, drizzle in the melted butter until completely combined and the crumbs start to come together.
  4. Press the crumbs evenly into and up the sides of a 9-inch pie pan. Bake in the preheated oven for 12 minutes. The crust should be slightly darker and harden once cooled. Remove from the oven and let it cool completely on a wire rack.