recipes-page_08

Pumpkin Chiffon Pies

Pumpkin Chiffon Pies

Serves: 6

Ingredients
  • FOR THE CRUST
  • 32 gingersnaps, coarsely broken
  • ¼ cup granulated sugar
  • ¼ teaspoon coarse salt
  • 4 tablespoons plus 2 teaspoons unsalted butter, melted
  • FOR THE FILLING
  • 1 envelope unflavored gelatin (1 scant tablespoon)
  • ¼ cup cold water
  • 1¼ fresh pumpkin puree
  • 3 large eggs, separated
  • ¾ cup granulated sugar
  • ½ cup whole milk
  • ¼ teaspoon coarse salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • FOR THE GARNISH
  • ¼ small sugar pumpkin, peeled
  • 1 cup water
  • 1½ cups packed light-brown sugar
  • 2 cinnamon sticks
  • 1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced ¼ inch thick

Instructions
  1. Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
  2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
  3. Combine pumpkin, egg yolks, ¼ cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
  4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining ½ cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
  5. Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.